Mayonnaise salad with vegetables is a classic and refreshing dish that combines crisp vegetables with a creamy mayo dressing. It’s perfect for picnics, barbecues, or as a side dish for any meal. Here’s a simple recipe to make mayonnaise salad with vegetables:
Ingredients:
2 cups mixed vegetables (such as diced carrots, peas, corn, bell peppers, cucumber, and cherry tomatoes)
1/2 cup mayonnaise
1 tablespoon Dijon mustard (optional)
1 tablespoon lemon juice
2 tablespoons chopped fresh herbs (such as parsley, dill, or chives)
Salt and pepper to taste
Instructions:
Prepare the vegetables by washing, peeling, and chopping them into small, bite-sized pieces.
Bring a pot of water to a boil and blanch the vegetables for a few minutes until they are tender but still retain their crunch. Alternatively, you can steam the vegetables until they are cooked to your liking.
Drain the vegetables and transfer them to a bowl of ice water to cool them quickly and retain their vibrant color. Once cooled, drain them well.
In a separate mixing bowl, combine the mayonnaise, Dijon mustard (if using), lemon juice, chopped herbs, salt, and pepper. Whisk everything together until well combined.
Add the cooled vegetables to the bowl with the dressing and gently toss until all the vegetables are evenly coated.
Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice according to your preference.
Cover the bowl with plastic wrap or transfer the salad to a sealed container. Refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a final toss to ensure the dressing is evenly distributed.
Serve chilled as a side dish or as a topping for sandwiches or wraps.
Feel free to customize your mayonnaise salad with vegetables by adding or substituting different vegetables based on your taste.
You can also incorporate other ingredients like boiled eggs, pickles, or cooked pasta for added texture and flavor. Enjoy your delicious and creamy mayonnaise salad!