Creamy Cucumber and Veggie Salad

Instructions

Step 1: Boil diced carrots and potatoes until just tender, about 5–7 minutes. Drain and let cool.

Step 2: In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard (if using), lemon juice or vinegar, salt, and pepper until creamy.

Step 3: Add the cooled carrots, potatoes, and sliced cucumbers to the bowl. Gently toss to coat evenly in the dressing.

Step 4: Cover and refrigerate for at least 30 minutes to let the flavors meld.

Step 5: Serve chilled, garnished with chopped parsley if desired.

Storage Information

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving if dressing separates slightly.