Mock Potato Salad recipe

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Ingredients

4 cups cooked brown rice
1 ½ cups thinly sliced celery
8 radishes, thinly sliced
1 cucumber, thinly sliced
½ cup chopped sweet onion
3 hard-boiled eggs, chopped
1 cup reduced-fat mayonnaise
¼ cup spicy mustard
¾ teaspoon salt

Nutrition Info

170.3 calories
carbohydrate: 19.7 g
cholesterol: 60 mg
fat: 8.6 g
fiber: 1.7 g
protein: 3.8 g
saturatedFat: 1.6 g
servingSize: -
sodium: 439 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

12 servings

Recipe Note

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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