Dutch Potato Salad - Huzarensalade

Carolyn Haas


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 votes

40 Min
5 Min
Stove Top


  • 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
  • 1 Tbsp
    apple cider vinegar
  • 1 tsp
  • 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.

Printable Recipe Card

About Dutch Potato Salad - Huzarensalade

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: Dutch

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