BETTER THAN POTATO SALAD

~ Debbie Hyland

4 c. cooked rice
8 radishes, sliced
4 hard boiled eggs, chopped
1 medium cucumber, seeded & chopped
2 c. thinly sliced celery
1/2 c. chopped onion
1 1/2 c. mayonnaise
3 T. mustard
3/4 t. salt

In a large bowl, combine rice, radishes, eggs, cucumber, celery, and onion. In a separate container, combine mayonnaise, mustard, and salt. Pour over rice mixture and toss to coat. Cover and chill at least one hour before serving.

Notes: This has the taste of potato salad with the texture of rice. Yum! We use about one cup of grated carrot in place of the radishes. The flavor is pretty mild, so you may want to add some of your favorite seasonings, pepper, or extra salt.