dutch potato salad - huzarensalade

Name: Dutch Potato Salad - Huzarensalade
Prep time: 40 min
Cook time: 5 min
Yield: 6
Cuisine: Dutch
Ingredients: 3 cup(s) russet potatoes, peeled and cubed; 1 cup(s) frozen green peas, thawed; 1 - granny smith apple, cubed; 1 cup(s) cubed ham; 1/2 cup(s) cornichons, finely diced (sour pickles can be used if cornichons are unavailable); 1/4 cup(s) onion, thinly sliced; 3 - hard boil eggs, finely chopped; 1/2 cup(s) cocktail onions, halved; 1/3 cup(s) mayonnaise (i use light); 1 tablespoon(s) apple cider vinegar; 1 teaspoon(s) ketchup; 1/2 teaspoon(s) salt and pepper, to taste; - cornichons, ketchup, sliced hard boiled eggs, for garnish

(2 RATINGS)

5 Pinches 2 Photos

Carolyn Haas

Whitewater, WI

Updated on May 23, 2019

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

Rate

prep time 40 Min

cook time 5 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

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

How To Make dutch potato salad - huzarensalade

Step 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.

Step 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.
Step 3

Mix the potato cubes and peas with the apple, ham, pickles, onion, eggs and pickled onions in a large bowl.
Step 4

In a smaller bowl, whisk together the mayonaise, the apple cider vinegar, the ketchup and salt & pepper.
Step 5

Add this mixture to the vegetables and stir until combined. Taste and adjust seasoning.
Step 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.
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