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Buffet Rice Salad

This is a lovely dish that combines common ingredients in an interesting and flavorful way. I'm regularly request to bring this salad to potluck.—Dixie Terry, Goreville, Illinois
  • Total Time
    Prep: 25 min. + chilling Cook: 20 min. + cooling
  • Makes
    80 (1-cup) servings

Ingredients

  • 4 pounds uncooked long grain rice
  • 1 quart mayonnaise
  • 2 cups finely chopped onion
  • 2 cups French salad dressing
  • 1/2 cup prepared mustard
  • 4 teaspoons salt
  • 1 teaspoon pepper
  • 6 pounds cubed fully cooked ham
  • 36 hard-boiled large eggs, chopped
  • 8 cups (2 pounds) shredded cheddar cheese
  • 6 cups thinly sliced celery
  • 4 cups sweet pickle relish
  • 2 cups diced pimientos, drained

Directions

  • Cook rice according to package directions. Combine the mayonnaise, onion, dressing, mustard, salt and pepper; add to hot rice and mix well. Cool to room temperature.
  • Fold in ham, eggs, cheese, celery, relish and pimientos; mix well. Chill for 2-3 hours.

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