When Nancy Kelly of Holland cooks for a big gathering, she likes to bring out a big bowl of rice confetti salad. It is just the right kind of dish to bring to, oh, for instance, a picnic for Labor Day. Hence, the large number of portions.
Rice Confetti Salad
1 1/2 quart (6 cups) cooked white rice
1 cup minced onion
1 cup diced celery
1 cup sweet pickle relish
1/2 cup chopped pimiento
6 hard boiled eggs, chopped
2 cups mayonnaise
2 teaspoons mustard (see cook's note)
1 tablespoon salt
1/2 teaspoon pepper
Cook's note: If using Dijon mustard, reduce salt quantity to 1/2 teaspoon.
Combine all ingredients, and chill well.
Yield: 8-10 servings
-- Nancy Kelly
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