German Rice Salad with Corn and Ham Recipe
This colorful rice salad with corn, ham, and bell pepper is a classic at German parties and barbecues. It’s as filling as a light meal, but served cold and easy to transport in a bowl. It’s a bit like Polish pasta salads, only with delicate rice instead of pasta.
A German-style rice salad that’s hearty yet easy to transport, perfect for buffets, barbecues, and make-ahead meals. The combination of creamy dressing, crunchy vegetables, and tender rice makes it universally appealing.
Chef's tips
Make sure the rice is completely cooled and well drained before mixing, otherwise the dressing will become watery and the grains may break. This salad tastes even better after a few hours in the fridge, so it’s ideal to prepare in advance.
How to serve
Serve in a large bowl with a spoon for self-service at parties, or portion into individual containers for lunchboxes. It pairs well with grilled meats, sausages, or simply with crusty bread.
Ingredients
- rice - 250 g
- ham - 200 g
- corn canned, drained - 150 g
- bell pepper - 1 piece
- pickled cucumber - 3 piece
- leek - 0.5 piece
- mayonnaise - 120 g
- yogurt natural - 80 g
- mustard - 10 g
- salt - 4 g
- black pepper freshly ground - 1 g
Preparation
- Cook the rice in salted water according to the package instructions until soft but not mushy. Drain, rinse with cold water to cool it down and stop it from sticking, then drain very well.
- Cut the ham into small cubes. Wash the bell pepper, remove the core and seeds, and also cut into cubes.
- Cut the pickled cucumbers into small cubes. Wash the leek thoroughly and slice into very thin half-rings.
- Drain the corn from its liquid.
- In a large bowl, mix the mayonnaise, yogurt, mustard, salt, and pepper until you get a smooth dressing.
- Add the cooked and cooled rice, ham, corn, bell pepper, pickled cucumbers, and leek to the bowl with the dressing.
- Gently but thoroughly mix so that the dressing coats all the ingredients evenly.
- Cover the salad and chill in the fridge for at least 30 minutes to let the flavors meld. Serve cold.
Storage
Store the salad in an airtight container in the fridge and eat within 2 days. Stir before serving; if it thickens, loosen with a little yogurt.
