I present a colorful, festive salad built with carrots, eggs, red pepper, peas, corn and a creamy yogurt-mayonnaise dressing. It’s hearty enough to feel satisfying, yet fresh and cheerful in flavor and looks—a lovely side or light meal during holiday gatherings.

A Festive Christmas Salad to Brighten the Table

Why You’ll Love This Recipe

I love how this salad balances texture and flavor: the crispness from the carrots and pepper, the tender bite from the peas and corn, the richness from the eggs, and the light tang from yogurt blending with mayonnaise. It comes together without too much fuss, yet feels special—exactly what I want for holiday meals when I want something pretty and delicious without overworking myself. It also transports well (if kept chilled) and holds up in a buffet or potluck setting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 carrots
7 eggs
1 red pepper (diced)
200 g canned peas
180 g canned corn
3 tablespoons mayonnaise
3 tablespoons natural (plain) yogurt
½ teaspoon black pepper
½ teaspoon salt

Directions

Start by boiling the carrots and eggs. Peel and dice the carrots once tender (but not mushy). Hard boil the eggs, let them cool, peel, and chop or slice.
Drain the canned peas and corn. Dice the red pepper.
In a large bowl, combine the carrots, eggs, red pepper, peas, and corn.
In a smaller bowl, stir together the mayonnaise and natural yogurt. Season with salt and black pepper.
Pour the dressing over the salad mixture and gently toss until all ingredients are coated.
Taste and adjust seasoning (you may add a bit more salt or pepper if needed).
Chill the salad for at least 30 minutes before serving to let flavors meld.

Servings and timing

This recipe yields about 6–8 servings (as a side dish).

Prep time: ~20 minutes
Cook time (boiling): ~10–12 minutes
Chill / resting time: ~30 minutes
Total time: ~1 hour (including chilling)

Variations

Add cooked chicken breast, turkey, or even diced roast beef if I want more protein.
Use half Greek yogurt instead of plain yogurt to give it a tangier, thicker profile.
Add a little chopped celery or cucumber for extra crunch.
Toss in fresh herbs like parsley or dill for brightness.
For a lighter version, reduce mayonnaise and increase yogurt, or substitute with a light mayo.
For a vegetarian twist, I sometimes add smoked tofu or chickpeas.

storage/reheating

Storage: I cover the salad and refrigerate. It stays good for about 2–3 days in the fridge.
Reheating: This salad is meant to be eaten cold or at room temperature, so no reheating. Before serving leftovers, I give it a gentle stir and if it seems dry, I add a splash more yogurt or mayonnaise to refresh it.

FAQs

What’s the best way to cook the eggs so they’re not overdone?

I boil the eggs in gently simmering water for about 10 minutes, then plunge them into cold water immediately to stop further cooking. That gives me firm whites and creamy yolks without the gray ring.

Can I use frozen peas or corn instead of canned?

Yes — just thaw and drain well. Frozen peas or corn can be a fresher-tasting option if I have them handy.

Can I make this salad ahead of time?

Yes, I often prep it a few hours (or up to a day) in advance. I store the dressing separately until just before serving to avoid sogginess, then toss together at the last minute.

Will the dressing get too thick or too thin in the fridge?

It might firm up slightly when cold. If it feels too thick when I’m about to serve, I stir in a teaspoon or two of yogurt or even a splash of milk (or water) to loosen it.

Can I double this recipe for a large gathering?

Absolutely. Everything scales well. I just make sure my mixing bowl is large enough, and adjust seasoning (salt, pepper) after combining since larger batches may need tweaking.

Conclusion

I hope this festive Christmas salad becomes one of your favorite holiday sides. It brings together a mix of textures, color, and flavors in a way that feels both joyful and satisfying. I like making it ahead and letting the flavors meld so when guests arrive, it’s ready to shine.