Mock Potato Salad

There is no need for a separate dressing, and it can be made hours before serving, making it an ideal choice for a potluck or a picnic.

Recipe Summary 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.

Ingredients | Brown Rice Salad Recipes

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 (Optional)

1 cup reduced-fat mayonnaise

¼ cup spicy mustard

¾ teaspoon salt

Directions

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.

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.

Info | Brown Rice Salad Recipes

prep: 15 mins additional: 8 hrs total: 8 hrs 15 mins Servings: 12 Yield: 12 servings

TAG : Mock Potato Salad

Salad, Grains, Rice Salad Recipes,