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dutch potato salad - huzarensalade

(2 ratings)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

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

►
(2 ratings)
yield 6 -8
prep time 40 Min
cook time 5 Min
method Stove Top

Ingredients For dutch potato salad - huzarensalade

  • 3 c
    russet potatoes, peeled and cubed
  • 1 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 (i use light)
  • 1 Tbsp
    apple cider vinegar
  • 1 tsp
    ketchup
  • 1/2 tsp
    salt and pepper, to taste
  • cornichons, ketchup, sliced hard boiled eggs, for garnish

How To Make dutch potato salad - huzarensalade

  • 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.
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Categories & Tags for Dutch Potato Salad - Huzarensalade:

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