Mock Potato Salad

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gardenmaster 0

"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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8 h 15 m servings 170 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  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.


  • 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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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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