Dutch Potato Salad (Huzaren Salade)
Ingredients2 h 30 m servings 409 cals
- 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.
- Cook's Note:
- If you don't have deli-sliced corned beef, you can use canned corned beef. The older, more traditional recipe doesn't include apples and carrots, but nowadays you can even add capers. Use mayonnaise from a squeeze tube to garnish the salad, if desired.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 409 calories; 31.2 g fat; 22.4 g carbohydrates; 11.6 g protein; 172 mg cholesterol; 831 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 r...
I live in Holland, and happen to be eating huzarensalade at the moment - this recipe isn't authentic to it...but it seems the right recipe for 'rundvleessalade' (beef salad) - which does have be...