Dutch Potato Salad (Huzaren Salade)

Dutch Potato Salad (Huzaren Salade)

lysis 3

"This is a really basic, simple, and easy-to-make traditional potato salad from Holland. Great recipe to finish up corned beef and potato leftovers! It's hearty and savory with a zesty sweet tang to it. Normally served for parties but can be served as a side dish for lunch or appetizer. Serve with fresh white or brown bread rolls."

Ingredients 2 h 30 m {{adjustedServings}} servings 409 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 895 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Combine 3/4 cup mayonnaise, ketchup, warm water, and vinegar in a large bowl and mix well. Stir in chopped gherkins, cocktail onions, diced apple, and shredded carrot. Add corned beef, mashed potatoes, and salt and pepper to taste; mix well.
  2. Form the potato salad on a plate as a loaf or a round mound. Garnish with slices of cucumber, halved cherry tomatoes, and slices of egg. Decorate with swirls or wavy lines of mayonnaise to add a little flair (see Cook's Note). Chill for at least 2 hours to allow the flavors to blend.
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  • Cook's Note:
  • If you don't have deli-sliced corned beef, you can use canned corned beef. The older, more traditional recipe doesn't include apples and carrots, but nowadays you can even add capers. Use mayonnaise from a squeeze tube to garnish the salad, if desired.
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Reviews 2

  1. 2 Ratings


it was great


I tried this first because I was looking for a 'beef salad' (similar to a chicken salad) type of idea. I had leftover grilled sirloin that I wanted to try to do something new with. The second reason was, of course, because of my Dutch heritage. I obviously didn't follow the recipe exactly - substituting 2 cups of leftover grilled sirloin for the corned beef. I also left out the potato - not my favorite. But I followed the remainder of the recipe to a T. I made the dressing according to the recipe but ended up using not quite the full amount - due to the lack of potato. I let it sit in the fridge overnight to allow blending of flavors. We were SO pleased with the result. It seems like such an odd combination, but the onions, the pickle, the apple all add their own distinct flavor to this. You could serve it as an appetizer spread with crackers or, of course, on buns for sandwiches. We wrapped in it lettuce leaves and served it with a green salad on the side. Great recipe!!