Potato Carrot Salad Food

AUTHENTIC RUSSIAN SALAD 'OLIVYE'

Authentic Russian Salad 'Olivye' image

This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.

Provided by lovefullofpie

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 50m

Yield 10

Number Of Ingredients 8

Ingredients

6 potatoes, peeled
1 carrot, or more to taste
4 eggs
6 large pickles, cut into cubes
1 (15 ounce) can peas, drained
½ cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh parsley, or to taste
½ cup mayonnaise, or to taste

Steps:

Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 30.7 g, Cholesterol 82.4 mg, Fat 12.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 1306.5 mg, Sugar 3.9 g

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

OLD-FASHIONED CARROT SALAD

Old-Fashioned Carrot Salad image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

2 bunches topped carrots
1 cup good mayonnaise
1/2 golden pineapple, peeled and chopped
1/2 cup raisins
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, you will have nice long grated strands. Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt, and pepper. Toss well and season to taste. Serve chilled or at room temperature.

PATRIOTIC POTATO SALAD

Patriotic Potato Salad image

From "The Silver Palate Good Times Cookbook", this potato salad has been declared the absolute favorite of many guests I have served it to; it's one of my favorites too. Preparation time does not include time needed to chill salad.

Provided by rochsann

Categories Low Protein

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

14 small red potatoes, scrubbed clean and halved
6 hard-boiled eggs, peeled and halved
1 medium carrot, peeled and grated
2 green onions, sliced (white part and 2 inches green)
3 tablespoons chopped fresh dill or 1/2 teaspoon dried dill
2 tablespoons chopped fresh parsley or 1/2 teaspoon dried parsley
1 tablespoon caraway seed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 cup sour cream (lowfat's fine)
3/4 cup mayonnaise (Please not Miracle Whip, unless you really have to.)

Steps:

Boil potatoes until tender; drain, and cool.
Combine eggs, potatoes, carrot, and green onions in a large bowl.
Add dill, parsley, caraway, salt, and pepper; gently toss to combine.
Mix sour cream and mayonnaise and gently fold into the potato mixture.
Refrigerate salad at least four hours before serving to allow flavors to blend.

Nutrition Facts : Calories 412.3, Fat 16.4, SaturatedFat 5.2, Cholesterol 174.2, Sodium 384.5, Carbohydrate 55.5, Fiber 5.8, Sugar 5.3, Protein 11.6

CLASSIC CARROT SALAD

Classic Carrot Salad image

Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.

Provided by Millie Peartree

Categories salads and dressings, vegetables, side dish

Time 1h15m

Yield 2 to 4 servings (about 4 cups)

Number Of Ingredients 6

Ingredients

1 (8-ounce) can pineapple tidbits, drained (about 1 cup)
1/2 cup golden or brown raisins
1/4 cup mayonnaise or plain yogurt
1 tablespoon honey (optional)
1 tablespoon fresh orange zest, (optional)
6 medium carrots, peeled and grated (about 4 cups), or 1 (10-ounce) bag of carrot matchsticks

Steps:

In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
Refrigerate for at least 1 hour, then serve chilled.

POTATO AND CARROT MASH

Potato and Carrot Mash image

I ate this often growing up, or some variation of it. My mom would always add things to the mashed potatoes if we were running low on potatoes - mostly carrots, but sometimes even turnip. The bits of carrot stay a little firmer than the potatoes, so you get little pops of sweetness in every bite.

Provided by France C

Categories Mashed Potatoes

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound potatoes, peeled and cubed
½ pound carrots, peeled and cut into chunks
2 tablespoons butter
2 tablespoons half-and-half
1 medium green onion, minced
salt and freshly ground black pepper to taste

Steps:

Combine potatoes and carrots in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Mash potatoes and carrots with butter, half-and-half, green onion, salt, and pepper until desired consistency

Nutrition Facts : Calories 172.5 calories, Carbohydrate 25.9 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 4.2 g, Sodium 90.5 mg, Sugar 3.7 g

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Potato Carrot Salad Food

AUTHENTIC RUSSIAN SALAD 'OLIVYE'

This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.

MY MOM'S POTATO SALAD WITH CARROT AND EGG

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

OLD-FASHIONED CARROT SALAD

PATRIOTIC POTATO SALAD

From "The Silver Palate Good Times Cookbook", this potato salad has been declared the absolute favorite of many guests I have served it to; it's one of my favorites too. Preparation time does not include time needed to chill salad.

CLASSIC CARROT SALAD

POTATO AND CARROT MASH

I ate this often growing up, or some variation of it. My mom would always add things to the mashed potatoes if we were running low on potatoes - mostly carrots, but sometimes even turnip. The bits of carrot stay a little firmer than the potatoes, so you get little pops of sweetness in every bite.

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