This Classic Rice Salad combines hard-boiled eggs, mayonnaise, pickle relish, mustard, veggies and fluffy white rice for a delicious twist on your favorite potato salad.
This Classic Rice Salad is a tasty, light option for any occasion. It works well as a side dish, appetizer, lunch or snack, and is perfect for grilling season.
Prepare rice according to package directions.
Combine rice, mayonnaise, onions, pickle relish, pimientos, mustard and salt together in a large bowl. Transfer to the refrigerator to cool.
When ready to serve, top salad with hard-boiled egg quarters. Serve on lettuce leaves, if using.
For perfect hard-boiled eggs, place eggs in a single layer in a saucepan. Add enough cold water to cover by at least 1 inch. Cover saucepan and bring to a boil over high heat. Remove from heat. Let eggs stand, covered, in hot water for 15-17 minutes. Pour off hot water and immediately cover eggs with cold water. Let stand until completely cooled before peeling.
We’ve given the classic, all-American potato salad a twist by replacing the potatoes with fluffy white rice. The hearty grains add a layer of appetizing texture as well as phenomenal taste to a classic comfort salad.
There are so many ways to enjoy this combination, whether it’s wrapped in lettuce leaves or eaten by itself with a fork. It’s a perfect light main course or a great side dish for your next outdoor BBQ or picnic.
This salad also keeps well for up to 5 days in your refrigerator so you can use it for a meal prep option or as a side with dinners throughout the week.
If you like the sound of this salad, but you’re seriously short on time, substitute our microwavable Minute® Ready to Serve White Rice or naturally-flavored Minute® Ready to Serve Garlic & Olive Oil Jasmine Rice cups for a bit of extra added flavor. With these tips and simple recipes, enjoying quality and delicious meals doesn’t mean spending hours in the kitchen!
If you are looking for a vegetarian option for dinner, try our Rice-Stuffed Eggplant Parmesan.
If you want more protein in each serving of this salad, add a can of tuna or salmon to the recipe. You could also add an extra hard-boiled egg or two to this dish. Make this recipe with mashed avocado instead of mayonnaise if you’re looking for a dairy-free option.