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Dutch Potato Salad (Huzaren Salade)

Rated as 4.6 out of 5 Stars

"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."
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2 h 30 m servings 409
Original recipe yields 6 servings


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  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.
  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.


  • 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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 409 calories; 31.2 22.4 11.6 172 831 Full nutrition

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Read all reviews 4
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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...

it was great

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...

I have made it many times with great reviews.