Vegetable Salad

Here’s a full detailed recipe for the Creamy Vegetable Salad shown in the image. This salad is a fresh, mildly sweet, and tangy dish that’s perfect as a side or a light meal.

 

 

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Creamy Vegetable Salad Recipe

 

Servings: 4

 

Prep Time: 20 minutes

 

Cook Time: 10 minutes

 

Total Time: 30 minutes

 

Cuisine: International

 

Course: Salad / Side Dish

 

 

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Ingredients

 

Vegetables:

 

1 cup cucumber, sliced (about 1 medium cucumber)

 

1 cup carrots, peeled and cubed (about 2 medium carrots)

 

1 cup potatoes, peeled and cubed (about 1 large potato)

 

1/2 cup pineapple chunks (optional, for a touch of sweetness)

 

1/2 cup apple, peeled and diced (optional, adds freshness and crunch)

 

1/4 tsp salt, for boiling

 

 

For Creamy Dressing:

 

1/2 cup mayonnaise (can use eggless or vegan if preferred)

 

1/4 cup fresh cream or thick yogurt (for a lighter option)

 

1 tbsp condensed milk (or sugar/honey to taste, adds sweetness)

 

1 tsp Dijon mustard (optional, adds tang and depth)

 

1/2 tsp black pepper, freshly ground

 

1/4 tsp salt, or to taste

 

1 tsp lemon juice or vinegar, for brightness

 

 

 

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Instructions

 

Step 1: Prepare the Vegetables

 

1. Wash and peel the carrots and potatoes. Dice them into small cubes (about ½-inch).

 

 

2. Boil the potatoes and carrots:

 

Bring water to a boil in a saucepan with a pinch of salt.

 

Add carrots and potatoes.

 

Cook for about 8–10 minutes or until just fork-tender (not mushy).

 

Drain and let them cool completely.

 

 

 

3. Slice the cucumber into thin rounds or half-moons. No need to peel if the skin is tender.

 

 

4. Dice the apples and cut pineapple into small chunks if using.

 

Tip: Toss apple pieces in a little lemon juice to prevent browning.

 

 

 

 

 

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Step 2: Prepare the Dressing

 

In a large mixing bowl, combine:

 

Mayonnaise

 

Fresh cream or thick yogurt

 

Condensed milk or sweetener

 

Dijon mustard (optional but recommended for balance)

 

Black pepper and salt

 

Lemon juice or vinegar

 

 

Whisk until smooth and creamy. Taste and adjust seasoning if needed.

 

 

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Step 3: Assemble the Salad

 

1. Add the cooled vegetables (carrots, potatoes), cucumber, apple, and pineapple into the dressing bowl.

 

 

2. Gently toss everything together to coat the vegetables evenly.

 

 

3. Let the salad rest in the fridge for 15–30 minutes before serving. This helps the flavors meld.

 

 

 

 

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Serving Suggestions

 

Serve chilled as a side dish with grilled meats, fried rice, or sandwiches.

 

Can be used as a filling for wraps or sandwiches.

 

Perfect for potlucks, picnics, BBQs, or festive meals.

 

 

 

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Storage

 

Store in an airtight container in the refrigerator for up to 2 days.

 

Do not freeze—mayonnaise and cream-based dressings don’t freeze well.

 

 

 

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Tips and Variations

 

Vegan Option: Use vegan mayonnaise and plant-based yogurt.

 

Add-ins: Try adding boiled corn, green peas, or bell peppers.

 

Crunch: Top with toasted nuts or seeds (like sunflower or walnuts) before serving.

 

Spice it up: Add a pinch of paprika, chili flakes, or a dash of hot sauce.

 

 

 

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