This creamy potato salad is quite simple and doesn’t require a whole lot of ingredients, however, it still manages to be packed with tons of flavor. Boiled, peeled and sliced carrots are what helps to make this side dish just so unique. They add gorgeous color and a slightly sweet flavor, which pairs so nicely with the fresh parsley and boiled red potatoes this summer recipe contains.
Some of us like simple food and don’t feel the need to use over thirty ingredients in one single little freaking recipe. Because some of us have better things to do with our time. And yes, by some of us, I mean me. I don’t always need my potato salad to be loaded with cheese, bacon, herbs, seasonings, or the tears of a young three-legged male buffalo from Montana. Sometimes, I just want a simple bowl of potato salad that I can make using ingredients I have on hand in very little time. And if that potato salad should just so happen to use a few carrots for extra texture, nutrition, flavor, and sweetness, well, then some of us are gonna be pretty gosh darn relieved that they weren’t forced to make that young three-legged male buffalo from Montana bawl his poor little eyes out for a simple little bowl of potato salad. And yes, once again, by some of us, I mean me.
Ingredients:
- 2 Cups Carrots, Peeled & Diced
- 5 Cups Red Potatoes, Peeled & Diced
- 1/2 Teaspoon Coarse Sea Salt
- Cold Water
- 1 Cup Mayonnaise
- 1/2 Cup Parsley, Finely Chopped
- Freshly Ground Black Pepper & Ground Sea Salt
Directions:
- Place the carrots, red potatoes, and sea salt into a large pot. Cover with cold water by 2-inches. Place over high heat and bring to a boil. Cook until the potatoes are tender.
- Drain the potatoes and carrots, and then allow them to cool for 15 minutes.
- Place the drained potatoes and carrots into a large bowl. Add the mayonnaise and parsley, and then stir to combine.
- Season with salt and pepper.
- Eat right away or refrigerate for later consumption.
Suggestions:
- This potato salad can be eaten either warm or cold.
- The amount of salt and pepper you use in this recipe will depend on your own individual taste. Add a bit of salt and pepper, and then taste the potato salad. You can always add more if needed.
Improvements:
- Add finely chopped crispy bacon to the potato salad.
- Use a variety of fresh herbs in this recipe in lieu of just parsley. Try using fresh dill or chives.
- Add a tablespoon of dijon mustard to the potato salad.
- Garnish with crushed red pepper flakes.
Ingredients:
- 2 Cups Carrots, Peeled & Diced
- 5 Cups Red Potatoes, Peeled & Diced
- 1/2 Teaspoon Coarse Sea Salt
- Cold Water
- 1 Cup Mayonnaise
- 1/2 Cup Parsley, Finely Chopped
- Freshly Ground Black Pepper & Ground Sea Salt
Directions:
- Place the carrots, red potatoes, and sea salt into a large pot. Cover with cold water by 2-inches. Place over high heat and bring to a boil. Cook until the potatoes are tender.
- Drain the potatoes and carrots, and then allow them to cool for 15 minutes.
- Place the drained potatoes and carrots into a large bowl. Add the mayonnaise and parsley, and then stir to combine.
- Season with salt and pepper.
- Eat right away or refrigerate for later consumption.
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