Best Rice Potato Salad Recipes

CURRY DRESSING FOR RICE OR POTATO SALAD

Steps:

• Whisk dressing ingredients together and set aside. If you can leave it to stand for at least 1/2 an hour the flavours will come together better.
• For the rice salad (use basmati or jasmine cooked rice, about 3-4 cups)I brown a chopped onion and half a chopped red or yellow capsicum. Then I add other veges of choice e.g. precooked carrot, corn, peas, beans etc. Pour dressing over about 15 mins before serving.
• For the potato salad I use pre cooked large chunks of potato (about 6 medium size potatoes), the browned onion and capsicum and beans, but also add chopped hard boiled eggs.
• Both salads are much nicer if served warm, but not hot.

HEARTY SWEET POTATO, ARUGULA & WILD RICE SALAD WITH GINGER DRESSING

Steps:

• To cook the wild rice: Bring a large pot of water to boil (or see Instant Pot option provided in notes). Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 40 minutes to 55 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then remove the lid, stir in ¼ teaspoon of the salt, and set aside.
• Meanwhile, to roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Place the cubed sweet potato on the pan, drizzle with the olive oil and sprinkle with ¼ teaspoon of the salt. Toss until the sweet potatoes are lightly and evenly coated in oil. Arrange the sweet potatoes in a single layer and roast for 25 to 30 minutes, tossing halfway, until they are caramelized on the edges and tender when pierced through with a fork. Leave the oven on and let the sweet potatoes cool for a few minutes.
• To make the dressing, simply combine all of the ingredients in a small bowl and whisk until thoroughly combined. Set aside.
• Combine the arugula, wild rice and roasted sweet potatoes (keep the parchment paper) in a large serving bowl or platter.
• Spread the seeds and/or chopped nuts on your parchment-covered baking sheet. Bake for 3 to 4 minutes, until lightly golden and fragrant (be sure to set a timer; we're toasting at high heat here).
• Spread the toasted seeds/nuts over the salad. Top with the crumbled feta, green onion and dried cranberries.
• If you're serving the salad immediately, go ahead and drizzle most of the dressing on top (you probably won't use it all). Gently toss to combine, and let the salad rest for a few minutes so the rice has time to absorb some of the dressing. Serve.
• If you're planning to have leftovers, divide the salad into portions and store the dressing separately. The salad and dressing will keep well, each covered in the refrigerator, for up to 5 days. Leftover dressing is great to keep on hand for future salads!

RICE COOKER POTATO SALAD

Steps:

• ***** PUT EGGS IN STEAMER BASKET AND IT WILL COOK WITH THE POTATOES *****.
• Cut the potatoes in bite size pieces and put in rice cooker with the water.
• Turn rice cooker on to cook and cook for 10-15 minutes, until potatoes are fork done.
• It's better if they are slightly underdone than overdone.
• Take the rice cooker pan to the sink and run cold water in the pan to cool the potatoes and the eggs.
• Drain them well.
• Put the potatoes in a bowl or container and add the rest of the ingredients.
• Stir well and refrigerate.
• Better if made a day ahead.

RICE POTATO SALAD

Steps:

• 1. Combine rice, radishes, eggs, cucumber, celery & onion. In a separate bowl, stir together mayo, mustard and salt. Pour over rice mixture & toss. Cover and refrigerate at least 1 hour.
• 2. NOTE: I prefer to use Uncle Ben's Long Grain White Rice. It is a firm rice that isn't sticky.

WILD RICE-SWEET POTATO SALAD WITH PEARS

Steps:

• For salad, bring water to a boil in a medium saucepan. Add wild rice, reduce heat, cover, and simmer 1 hour or until tender. Set aside.
• Cook sweet potato in boiling water 5 minutes or until tender. Drain and rinse under cold water. Set aside.
• Combine pear and lemon juice in a large bowl and toss to coat. Add cooked wild rice, sweet potato, pepper, onions, sesame seeds, and salt. Toss together.
• For dressing, combine vinegar, apple cider, sesame oil, orange juice concentrate, sage and garlic in a small bowl and whisk well. Pour over rice salad and toss to coat.