Potato Carrot Salad

Derf's Note:

Great picnic potato salad, no eggs.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 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)

Directions:

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

Reviews

[Ginny Sue]

Enjoyable potato salad with great added color from the carrots. I left out the red onion, but added a couple of chopped sweet pickles along with some pickle juice. I needed to use more mayonnaise than called for to get all the ingredients sufficiently coated. Topped with paprika instead of cayenne.

[dianegrapegrower]

Different and delicious! I added 1 t. mustard to the dressing ('cause we like it). Found the salad a bit dry, so sprinkled with white wine vinegar to make the dressing a bit more liquid. Beautiful colors, too.

[Sharon123]

I made this and took it to a church potluck where it was enjoyed by many. Thank you Derf and hope you are mending nicely!