Best 3 Potato Carrot Salad Recipes

Potato carrot salad is a delightful and versatile dish that combines the earthy flavors of potatoes and carrots with a refreshing, tangy dressing. It's a perfect side dish for picnics, potlucks, or summer barbecues, and it can also be served as a light lunch or dinner. Whether you prefer a classic mayonnaise-based dressing or a lighter vinaigrette, there are countless variations of potato carrot salad to suit every taste. From simple and quick recipes to more elaborate versions with additional ingredients like bacon, cheese, or nuts, this article will guide you through the process of creating the perfect potato carrot salad for your next gathering.

Here are our top 3 tried and tested recipes!

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

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

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:

To save time, use pre-cut carrots and potatoes. You can also use frozen vegetables, but be sure to thaw them before using.
If you don't have celery or onion on hand, you can omit them. The salad will still be delicious.
Use a variety of mustards to create a more complex flavor. Dijon, yellow, and brown mustards are all good options.
If you like a sweeter salad, add a tablespoon or two of honey or maple syrup to the dressing.
For a tangy salad, add a tablespoon of vinegar or lemon juice to the dressing.
Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

Potato carrot salad is a classic summer dish that is easy to make and always a crowd-pleaser. With its simple ingredients and versatile flavor, it's a great side dish for any occasion. So next time you're looking for a quick and easy salad to serve, give potato carrot salad a try.