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Rice Salad


"This rice salad is a great summer salad in place of potato salad, or any time of year!"
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4 h 50 m servings 424 cals
Original recipe yields 8 servings


  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 691 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

  • Cook

  • Ready In

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
  2. Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.

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Read all reviews 30
  1. 34 Ratings

Most helpful positive review

This is a great recipe for a carry-in. I substituted bacon for the tuna though. The dill is gives a great flavor!

Most helpful critical review

Nice different salad. My husband didn't care for it a whole lot, I liked it but not wow enough for me to make it again.

Most helpful
Most positive
Least positive

This is a great recipe for a carry-in. I substituted bacon for the tuna though. The dill is gives a great flavor!

This recipe comes together quickly. I used the boil in bag type rice, substituted red pepper for the pimento and added some dijon mustard. No need to add tuna unless you are using it as a main d...

This rice salad goes together quickly and tastes great!

Hey Tracey -- this was excellent! I made a couple of minor changes to use up stuff on hand. Used some leftover grilled salmon in place of the tuna and couldn't find the pimento that I know is ...

Excellent recipe, especially during the hot summer as a main dish, or a wonderful alternative to potato or macaroni salad. The only change I made was I used canned salmon (skinless/boneless) in...

I never have 9 oz. cans of tuna around, so had the fun of converting this over to a 5 oz. (I don't trust the converter here.) I think I was pretty close. I left out the pimento, which I don't...

Since I didn't have pimentos, I used about 1/3 cup salsa instead and omitted the mustard and relish. Turned out pretty good, not stellar. But who expects stellar from tuna, anyway?

This was a great gluten-free recipe! I would have never thought of replacing rice with noodle because of the big texture difference. However I did use brown whole grain rice rather than white ri...

This was really good!!! I added some chopped boiled eggs, shredded sharp cheddar cheese and chopped carrots. I omitted the pimentos and the peas. I also used some milk to make it creamier. G...