Best 3 Potato Carrot Salad Recipes

Potato Carrot Salad: A Simple and Flavorful Side Dish for Any Occasion

Potato carrot salad is a classic side dish that is both simple to make and packed with flavor. This versatile salad can be served at potlucks, picnics, or as a side dish for grilled meats or fish. The combination of sweet carrots, tender potatoes, and tangy dressing creates a refreshing and satisfying dish that is sure to please everyone at the table. This article offers three delicious variations of potato carrot salad: a classic mayonnaise-based dressing, a light and tangy vinaigrette, and a creamy Greek yogurt dressing. With step-by-step instructions and helpful tips, you'll be able to create a delicious and flavorful potato carrot salad that will be a hit at your next gathering.

Let's cook with our recipes!

BEET, POTATO, CARROT, PICKLE AND APPLE SALAD

Beet, Potato, Carrot, Pickle and Apple Salad image

This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's a hearty root vegetable salad enriched with hard-boiled eggs and tossed with a lively Dijon vinaigrette.

Provided by Tara Parker-Pope

Categories salads and dressings, appetizer, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 medium beets
5 tablespoons olive oil
Salt to taste
2 small (not tiny) potatoes
1 large carrot, peeled
2 tablespoons red or white wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
Dash of sugar
Freshly ground pepper to taste
1 large pickle, diced
1 tart green apple, diced
2 hard-boiled eggs, peeled and roughly chopped
1 tablespoon chopped fresh dill

Steps:

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with aluminum foil.
Cut off the tops of the beets, scrub them, and place them on the baking sheet. Coat them with 1 tablespoon of the olive oil, and roast them in the oven for an hour. Remove from the oven, and when they are cool enough to handle, peel and cut them into 1/2-inch cubes.
Bring a small pot of salted water to a boil, and cook the potatoes until they are tender, about 15 minutes. Remove from the water and allow to cool before peeling and cutting into 1/2-inch cubes. Cook the carrot for about 5 minutes in that same boiling salted water. Remove with a slotted spoon, cool and cut into 1/2-inch rounds.
Whisk together the vinegar, garlic, mustard, sugar and salt and freshly ground pepper to taste in a salad bowl. Stream in the remaining 4 tablespoons olive oil. Toss in the beets, the potatoes, the carrot, the pickle, the apple and the eggs. Stir until everything is just coated with the vinaigrette. Serve at room temperature garnished with fresh dill, or refrigerate and serve the next day.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 299 milligrams, Sugar 5 grams, TransFat 0 grams

MY MOM'S POTATO SALAD WITH CARROT AND EGG

My Mom's Potato Salad with Carrot and Egg image

My mom often makes this potato salad for dinner and it's loved by my family.

Provided by Kurumi

Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

Ingredients

4 potatoes, peeled and cut into eighths
salt and ground black pepper to taste
1 cucumber, thinly sliced
½ onion, thinly sliced
1 carrot, thinly sliced into rounds
1 tablespoon apple juice
⅓ tablespoon rice vinegar
2 hard-boiled eggs, chopped
5 tablespoons mayonnaise

Steps:

Soak potatoes in a bowl of water to draw out the bitterness.
Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
Drain potatoes and place in a pot with carrot. Add enough water to cover. Season with salt. Bring to a boil; reduce heat to low and simmer until potatoes can be easily pierced with a bamboo skewer, 10 to 15 minutes. Remove carrot from the pot when tender.
Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes.
Transfer potatoes to a bowl. Add cooked carrot, cucumber, onion, and eggs. Mix in mayonnaise. Season with salt and pepper. Refrigerate until cool, 30 minutes to 1 hour. Serve in individual bowls.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 44.4 g, Cholesterol 112.6 mg, Fat 16.7 g, Fiber 5.8 g, Protein 8.4 g, SaturatedFat 3 g, Sodium 193.3 mg, Sugar 5.3 g

POTATO CARROT SALAD

Potato Carrot Salad image

Make and share this Potato Carrot Salad recipe from Food.com.

Provided by Derf2440

Categories Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 cups potatoes, cooked and cubed
3 spring green onions, chopped
1/4 red onion, chopped
2 medium carrots, scraped and grated
2 tablespoons parsley, chopped
1/4 cup parmesan cheese, grated
1/4 teaspoon pepper, freshly grated
1/4 teaspoon salt, only if required
1/2 cup mayonnaise, more as you wish
1/4-1/2 teaspoon cayenne pepper
2 parsley sprigs (to garnish)

Steps:

In a large bowl mix together potatoes, spring onions, red onion, parsley and cheese.
Add pepper and taste, only add a little salt if required, the cheese adds salt.
Add mayonnaise and mix thoroughly.
Spoon into serving dish; sprinkle with cayenne and garnish with parsley sprigs.
Refrigerate for at least an hour.

Nutrition Facts : Calories 277.6, Fat 11.9, SaturatedFat 2.6, Cholesterol 13.1, Sodium 483.2, Carbohydrate 38.2, Fiber 4.7, Sugar 5.1, Protein 6.3

Tips:

Choose fresh and crispy potatoes and carrots for the best flavor and texture.
Cut the vegetables into uniform sizes to ensure even cooking.
Soak the potato slices in cold water for at least 30 minutes before boiling to remove excess starch and prevent them from sticking together.
Boil the potatoes and carrots in separate pots to prevent the carrots from overcooking.
Drain the vegetables thoroughly and let them cool completely before assembling the salad.
Use a light hand when mixing the salad to prevent breaking the vegetables.
Season the salad to taste with salt, pepper, and other desired seasonings.
Garnish the salad with fresh parsley or chives for a pop of color and flavor.
Serve the salad immediately or chill it for later.

Conclusion:

This simple yet flavorful potato-carrot salad is a perfect side dish for any occasion. It's easy to make, healthy, and packed with flavor. With its colorful appearance and delicious taste, this salad is sure to be a hit at your next gathering. So next time you're looking for a quick and easy salad recipe, give this potato-carrot salad a try.