Best Dutch Potato Salad Huzaren Salade Recipes

DUTCH POTATO SALAD - HUZARENSALADE

Dutch Potato Salad - Huzarensalade image

There are as many different versions of Huzarensalade as there are tulips in Holland! It can be served as a dinner salad, or as a side salad. It's often served on holidays. 2 WW points as written

Provided by Carolyn Haas

Time 45m

Number Of Ingredients 13

Ingredients

3 c russet potatoes, peeled and cubed
c frozen green peas, thawed
1 granny smith apple, cubed
1 c cubed ham
1/2 c cornichons, finely diced (sour pickles can be used if cornichons are unavailable)
1/4 c onion, thinly sliced
3 hard boil eggs, finely chopped
1/2 c cocktail onions, halved
1/3 c mayonnaise
1 Tbsp apple cider vinegar
1 tsp ketchup
1/2 tsp salt and pepper, to taste
cornichons, ketchup, sliced hard boiled eggs, for garnish

Steps:

1. Bring salted water to a boil and add the potato cubes and peas. Bring back to boil and turn off the heat. After 3 minutes the potato cubes and peas will be done.
2. Drain the hot water and fill the pan with ice cold water to stop the cooking proces. After a couple minutes, drain the cold water and allow the potato cubes and peas to continue to cool down.
3. Mix the potato cubes and peas with the apple, ham, pickles, onion, eggs and pickled onions in a large bowl.
4. In a smaller bowl, whisk together the mayonaise, the apple cider vinegar, the ketchup and salt & pepper.
5. Add this mixture to the vegetables and stir until combined. Taste and adjust seasoning.
6. To serve traditionally - first put some lettuce leafs on a serving plate. Make sure the salad gets a smooth surface. Decorate with slices of egg, cornichons and some dabs of ketchup.

DUTCH POTATO SALAD (HUZARENSALADE)

Dutch Potato Salad (Huzarensalade) image

Make and share this Dutch Potato Salad (Huzarensalade) recipe from Food.com.

Provided by Chef PotPie

Categories Dutch

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs yukon gold potatoes, boiled and diced
2 apples, diced
5 gherkins, diced
3/4 lb ham steak, diced
1 (16 ounce) can corn, drained
1 handful parsley, chopped
2 tablespoons white wine vinegar
1/2 cup mayonnaise
salt & pepper
3 hard-boiled eggs
1 head green leaf lettuce
2 tomatoes, wedged
1/2 a cucumber, sliced
gherkin, as desired
6 -8 slices deli ham, rolled

Steps:

Place potatoes in cold, salted water and bring to a boil. Cook until tender. Cool and dice.
Combine dressing ingredients in a small bowl.
Add all salad ingredients to a large bowl. Mix in dressing.
Spoon onto a lettuce-lined serving platter with accompaniments decorating the edges.

Nutrition Facts : Calories 383.2, Fat 9.1, SaturatedFat 2.7, Cholesterol 134.8, Sodium 1616.1, Carbohydrate 54.1, Fiber 7.7, Sugar 13.7, Protein 25.4

HUZARENSLA (DUTCH MEAT AND POTATO SALAD)

Huzarensla (Dutch Meat and Potato Salad) image

This traditional Dutch recipe is definitely a meal. We love it. The prep time does not include the chill time.

Provided by PanNan

Categories Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 lb chopped cooked cold left over meat (ham, roast beef, chicken, etc.)
2 cooked beets, chopped (fresh or canned)
8 medium cooked potatoes, chopped (preferably less starchy white potatoes, not Russets)
1 tart apple, chopped
6 pickled pearl onions or 4 fresh green onions, chopped
1 pickle, chopped
1 tablespoon pickle juice
1 cup mayonnaise or 1 cup salad dressing
1 dash maggi seasoning (or Kitchen Bouquet seasoning, or soy or Worcestershire)
salt and pepper

Steps:

Mix all the ingredients together.
Refrigerate for a couple of hours for best flavor.
Spread on a platter lined with lettuce leaves and smooth the top.
Decorate top and sides with dollops of mayonnaise, sliced hard boiled egg, sliced tomato, parsley and a dusting of paprika.
Serve with your favorite bread.

DUTCH POTATO SALAD (HUZAREN SALADE)

Dutch Potato Salad (Huzaren Salade) image

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.

Provided by lysis

Categories Dairy-Free Potato Salad

Time 2h30m

Yield 6

Number Of Ingredients 15

Ingredients

¾ cup mayonnaise
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
½ cup carrot, shredded
1 ½ cups canned corned beef, shredded
2 cups coarsely mashed potatoes
1 pinch salt and ground black pepper to taste
½ cup cucumber, halved and thinly sliced
½ cup cherry tomatoes, halved
4 hard-cooked eggs, sliced
2 tablespoons mayonnaise

Steps:

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.
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 Facts : Calories 408.7 calories, Carbohydrate 22.4 g, Cholesterol 172.1 mg, Fat 31.2 g, Fiber 2 g, Protein 11.6 g, SaturatedFat 5.7 g, Sodium 830.8 mg, Sugar 5.5 g