Better than potato salad #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked long grain rice |
| ½ | teaspoon | Ginger |
| 1 | teaspoon | Hot curry powder |
| 8 | Radishes; sliced, plus optional radish roses for garnish | |
| 4 | Hard cooked eggs; chopped | |
| 1 | medium | Cucumber; seeded and chopped |
| 2 | cups | Thinly sliced celery |
| ½ | cup | Chopped onions |
| 1½ | cup | Mayonnaise |
| 3 | tablespoons | Prepared mustard |
| ¾ | teaspoon | Salt |
Directions
Date: Tue, 12 Mar 96 6:01:52 EST submitted by: dwessel@...
Add the ginger and curry powder to the water when you cook the rice. In a large bowl, combine rice, radishes, eggs, cucumber, celery and onion.
Combine mayonnaise, mustard and sale; mix well. Pour over rice mixture and toss. Cover and refrigerate at least 1 hour. Better if refrigerated overnight. Yield: 12 to 14 servings.
I added the curry powder and ginger ; omitted the salt. Recipe modified from Taste Of Home Magazine.
DAVE <DAVIDG@...>
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RECIPE ARCHIVE - 12 MARCH 1996
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