Dutch Potato Salad (Huzaren Salade)

Dutch Potato Salad (Huzaren Salade)

3
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 servings 409 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Directions

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  • Prep

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  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.

Footnotes

  • 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

3
  1. 3 Ratings

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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 r...

I live in Holland, and happen to be eating huzarensalade at the moment - this recipe isn't authentic to it...but it seems the right recipe for 'rundvleessalade' (beef salad) - which does have be...