DUTCH POTATO SALAD - HUZARENSALADE

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.