Carrot and potato salad
Carrot and potato salad

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, carrot and potato salad. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Carrot and potato salad is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Carrot and potato salad is something which I have loved my entire life. They’re nice and they look wonderful.

How to Make Potato Salad with Carrots and Pineapple. Making this potato salad version is easy and straightforward. There are three simple processes involved.

To begin with this recipe, we have to prepare a few components. You can have carrot and potato salad using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Carrot and potato salad:
  1. Get Potatoes cubed to 1 cm
  2. Take large Carrots cut to 1 cm
  3. Get Salt
  4. Take Pepper
  5. Prepare Sugar
  6. Take Vinegar

Take this potato salad, which derives its unique flavor from Japanese mayo, rice vinegar, and hot mustard. Mash potatoes with a masher or a large fork, allowing some small lumps to remain. Add cucumbers, carrots, onions, eggs, scallions, and mayonnaise mixture. In a large mixing bowl, combine all the ingredients, then chill and serve.

Steps to make Carrot and potato salad:
  1. In a pan, boil the carrots and potatoes for 10 minutes with salt.
  2. Remove from heat, drain the water and allow to cool
  3. In a clean bowl, put the carrots and potatoes, pour in the vinegar and the sugar.,ix gently so that they don’t break.
  4. Chill - Serve cold

Carrot salad is a salad made with carrots. Recipes for carrot salad vary widely by regional cuisine. Shredded carrot salads are often used as a topping for other dishes. Carrot raisin salad is a traditional dish in the Southern United States. Shredded Carrot Salad With Pumpkin SeedsSalt and Lavender.

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