I start by peeling two medium potatoes. You can use red, white, or even Yukon Gold for a slightly sweeter taste.

Using a sharp knife, mandoline, or spiralizer, I slice the potatoes into thin ribbons or noodles. If I want a shredded texture, I go for a grater or food processor.

I place the raw potato slices in a bowl of cold water with a teaspoon of lemon juice. This helps reduce any bitterness and makes them crispier. I let them soak for about 10–15 minutes.

After soaking, I drain the potatoes well and gently pat them dry with a clean kitchen towel. This step keeps the salad from getting watery.

I grate one small carrot and thinly slice a cucumber. These add crunch, color, and freshness.

In a large mixing bowl, I toss the potatoes, carrot, and cucumber together.

In a smaller bowl, I whisk together 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1 teaspoon of apple cider vinegar, 1/2 teaspoon of sea salt, 1/4 teaspoon of black pepper, and 1 minced garlic clove (optional).

I pour the dressing over the veggies and gently toss everything together until it’s evenly coated.

For a burst of flavor, I sprinkle in a tablespoon of chopped fresh parsley or dill.

I like to let the salad chill in the fridge for 10–15 minutes. It helps the flavors meld together beautifully. Then I serve it fresh and crisp!