Huzarensalade
A classic Dutch potato salad, Huzarensalade is a hearty and flavorful dish typically made with potatoes, meat (often beef or chicken), vegetables, and pickles, all bound together with a creamy mayonnaise dressing. It's a versatile dish, enjoyed as a side, a light lunch, or even as part of a festive meal.
🧂 Ingredients
- 500 g Potatoes(waxy variety, boiled and cooled)
- 200 g Cooked beef or chicken(finely diced)
- 50 g Pickles (cornichons or dill pickles)(finely diced)
- 50 g Cooked peas
- 50 g Cooked carrots(finely diced)
- 1/4 small Onion(finely chopped)
- 4 tbsp Mayonnaise
- 1 tsp Mustard
- to taste Salt
- to taste Black pepper
- 2 Hard-boiled eggs(for garnish, optional)
- 1 tbsp Parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Peel the cooled boiled potatoes and dice them into small, uniform cubes.
- 2
In a large bowl, combine the diced potatoes, diced cooked meat, diced pickles, peas, diced carrots, and finely chopped onion.
- 3
In a small bowl, whisk together the mayonnaise and mustard. Season with salt and pepper to taste.
- 4
Pour the mayonnaise dressing over the potato and meat mixture. Gently toss everything together until well combined, ensuring not to mash the potatoes too much.
- 5
Taste and adjust seasoning if necessary. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- 6
To serve, spoon the Huzarensalade onto plates. Garnish with chopped parsley and sliced hard-boiled eggs, if desired.
💡 Pro Tips
- ✓Using waxy potatoes that hold their shape well is key to a good Huzarensalade.
- ✓Ensure all ingredients are cooled before mixing to prevent the salad from becoming mushy.
- ✓The salad tastes even better the next day, so it can be made in advance.
🔄 Variations
- Add finely chopped apple for a touch of sweetness and crunch.
- Use different types of cooked meat, such as ham or even leftover roast chicken.
- For a vegetarian version, omit the meat and add more vegetables like bell peppers or corn.