Photo: Anna Pelzer
Mock Potato Salad
9 ingredients
15 min
12 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
353
Calories
13g
Protein
6g
Fat
61g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups cooked brown rice
- 1 1/2 cups thinly sliced celery
- 8 radishes, thinly sliced
- 1 cucumber, thinly sliced
- 1/2 cup chopped sweet onion
- 3 hard-boiled eggs, chopped (optional)
- 1 cup reduced-fat mayonnaise
- 1/4 cup spicy mustard
- 3/4 teaspoon salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes