Mock Potato Salad

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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.

Recipe Placeholder Image
Prep Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 15 mins
Servings:
12
Yield:
12 servings

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 (Optional)

  • 1 cup reduced-fat mayonnaise

  • ¼ cup spicy mustard

  • ¾ teaspoon salt

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.

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.

Nutrition Facts (per serving)

170 Calories
9g Fat
20g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 170
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 8%
Cholesterol 60mg 20%
Sodium 439mg 19%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 4g 8%
Vitamin C 2mg 3%
Calcium 26mg 2%
Iron 1mg 3%
Potassium 141mg 3%

* 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.