Dutch Potato Salad (Huzaren Salade)

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.

INGRIDIENT

¾ cup mayonnaise (Optional)

3 tablespoons ketchup

2 tablespoons warm water

1 tablespoon apple cider vinegar

½ cup pickled gherkins, chopped

½ cup marinated cocktail onions, cut in half

¾ cup diced Granny Smith apple (Optional)

½ cup carrot, shredded (Optional)

1 ½ cups canned corned beef, shredded

2 cups coarsely mashed potatoes

1 pinch salt and ground black pepper to taste (Optional)

½ cup cucumber, halved and thinly sliced

½ cup cherry tomatoes, halved

4 hard-cooked eggs, sliced

2 tablespoons mayonnaise (Optional)

DIRECTION

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 409 calories; protein 11.6g; carbohydrates 22.4g; fat 31.2g; cholesterol 172.1mg; sodium 830.8mg.

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