Potluck Carrot Salad

"This salad is a snap to make and is a great way to serve carrots which children and adults both enjoy. I like making it ahead of time and bringing it to potlucks or picnics. Recipe Source: Bon Appetit (April 1983)"
photo by Lori Mama photo by Lori Mama
photo by Lori Mama
photo by Kree photo by Kree
Ready In:




  • Bring 2 quarts of water to a boil over high heat. Add carrots and cook until crisp tender (15 minutes).
  • Drain and transfer to a serving bowl.
  • While carrots are still hot, toss with oil and vinegar. Cool.
  • Add parsley, green onions, salt and pepper and toss.
  • Refrigerate overnight or for at least 4 hours.
  • Toss before serving.

Questions & Replies

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  1. My husband and I enjoyed this salad, but the kids did not. I believe it was just a bit to vinegary for them.:)
  2. Oh my--this was GREAT! I love the idea of a salad with cooked carrots instead of raw. I'll have to start keeping raspberry vinegar on hand on a regular basis.
  3. This salad is very tasty! I agree with Geema that the dressing really permeated the carrots. Yum. The only raspberry vinegar I could find was raspberry infused balsamic vinegar, so I used that and it turned out great.
  4. This is a great salad! I used organic carrots and sliced them as thin as I could, cooking them as Ellie instructed. Tossing them with the oil and vinegar while they are still hot really makes a difference and the carrots just soak up the dressing, permeating the little slices. The proportions were great, not too tart and the fresh parsley and scallions make the whole salad complete. I didn't add or change a thing and we enjoyed every bite.


<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
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