Mock Potato Salad
"We just love this as a great summer substitute when everyone is tired of the usual potato salad fare and you are overrun with fresh veggies from the garden. The cool and crunchy vegetables go well with the grains and you know your family is eating something high in fiber and very healthy. If your kids like potato salad, they will like this."
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Ingredients8 h 15 m servings 170 cals
Original recipe yields 12 servings
- Mix rice, celery, radishes, cucumber, and onion together in a bowl; fold in eggs. Stir mayonnaise, mustard, and salt into rice mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.
- Cook's Note:
- You can also vary it by using any combination of cooked rice, barley or quinoa. This is a great way to use leftover rice or other grains you have made. You can bake your rice ahead and leave in fridge until ready to assemble your salad. You can also add some chopped raw zucchini or yellow squash for even more color.
Per Serving: 170 calories; 8.6 g fat; 19.7 g carbohydrates; 3.8 g protein; 60 mg cholesterol; 439 mg sodium. Full nutrition
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