Mock Potato Salad - cooking recipe

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

Preparation

Mix rice, celery, radishes, cucumber, and onion together in a bowl; fold in eggs. Stir mayonnaise, mustard, and salt into rice mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.