Gorgeous colors! They deserved something a little special, so I decided to make a carrot salad that could substitute for potato salad. Granted, it’s not going to make you think you are eating potato salad, but in an effort to lower carbs, it’s a good swap. Using a white French dressing lends some creaminess.
Peel and slice the carrots, then simmer in water until crisp-tender. Toss with a white French dressing, a few tablespoons of fresh dill if you have it (dried works also), a pinch of tarragon, and salt and pepper. Refrigerate overnight, then serve cold or at room temperature.