Mock Potato Salad Recipe - Allrecipes.com
  • READY IN 8+ hrs

Mock Potato Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    8 hrs 15 mins

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.
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Footnotes

  • 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.
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Reviews More Reviews

Sep 28, 2013

this was delicious. i made it for a gathering and it was gone before i had a chance for seconds. definitely a keeper.

 

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Nutrition

  • Calories
  • 170 kcal
  • 9%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 439 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

gardenmaster
0 Followers 1 Saved Recipes
 
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