Description
A refreshing and colorful Swedish-style vegetable salad, perfect as a side dish or light meal.
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1/2 cup frozen peas, thawed
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil. Add diced potatoes and carrots, and cook for 10 minutes.
- Add green beans, cauliflower, and broccoli to the pot. Cook for an additional 5 minutes or until all vegetables are tender but still crisp.
- Remove the pot from heat, drain the vegetables, and rinse under cold water to stop the cooking process. Set aside to cool.
- In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, salt, and pepper. Mix well.
- Once the vegetables are cool, add them to the mixing bowl along with the peas, red onion, and dill. Toss gently to combine until all vegetables are coated with the dressing.
- Chill the salad in the refrigerator for at least 30 minutes before serving for the best flavor.
Notes
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- This salad can be made a day in advance and stored in the refrigerator.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Cuisine: Swedish
Keywords: Swedish-Style Vegetable Salad, vegetable salad, easy salad recipe, cold salad, summer salad