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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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As soon as our family tried this delicious salad, it became a favorite, especially during the warmer months. It's a flavorful change of pace from traditional potato salad that's easy to prepare. Even our two kids enjoy it. -Susan McCurdy, Elmhurst, Illinois Ingredients:
4 cups cooked long grain rice |
8 radishes, sliced |
4 hard-cooked eggs, chopped |
1 medium cucumber, seeded and chopped |
2 cups thinly sliced celery |
1/2 cup chopped onion |
1-1/2 cups mayonnaise |
3 tablespoons prepared mustard |
3/4 teaspoon salt |
Directions:
1. In a large bowl, combine rice, radishes, eggs, cucumber, celery and onion. Combine mayonnaise, mustard and salt.
2. Pour over rice mixture; toss to coat. Cover and refrigerate at least 1 hour. Yield: 12-14 servings.
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