Dutch Potato Salad (Huzaren Salade)

Dutch Potato Salad (Huzaren Salade)

2 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    2 h 30 m
lysis
Recipe by  lysis

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (2)

Rate This Recipe
Dutchgirl
3

Dutchgirl

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!!

leo
3

leo

it was great

More Reviews

Similar Recipes

Beaumont Ranch Potato Salad
(37)

Beaumont Ranch Potato Salad

Barbeque Potato Salad
(23)

Barbeque Potato Salad

Bacon and Eggs Potato Salad
(14)

Bacon and Eggs Potato Salad

Ima's Potato Salad
(10)

Ima's Potato Salad

Mother's Potato Salad
(5)

Mother's Potato Salad

Lela's Fourth of July Potato Salad
(7)

Lela's Fourth of July Potato Salad

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Beaumont Ranch Potato Salad

>

next recipe:

Classic Potato Salad