I prefer rinsing broccoli and adding it to the water, bringing water and broccoli to boil, then adding rice and let the broccoli cook along with the rice. If you do this you can just mix remainder of ingredients in and it is ready to serve…you will not have to bake for 40 minutes. You can, if you want, transfer to a glass casserole and microwave for about 5 minutes.

This would go great with any Italian dish as a side. Stuffed Zucchini, Chicken Parmesan, etc.

I am not usually a fan of pasta salads nor is my husband. We both loved this!

If you use russet baking potatoes you can dice or corsley mash. If you use red skinned or Yukon gold potatoes, you need to dice and NOT mash. Millie preferred the red skinned potatoes, I like the russet.
You can also use diced or green onions in this, but mother always said that the potato salad would spoil much easier if there were onions in it…something about chemical reaction with mayo/eggs/onion.

My mother always made dressing this way…it is really pretty easy and always good. You can use turkey, chicken or duck necks and broth. Sometimes if I don’t have enough of my own broth I will use a can of prepared broth. When I have my husband’s family over I will 5 x’s the recipe.