Best Dutch Potato Salad Huzarensalade Recipes

Dutch Potato Salad - Huzarensalade image

Provided by Carolyn Haas

Time 45m

Number Of Ingredients 13

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) image

Provided by Chef PotPie

Categories Dutch

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

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