Dutch Potato Salad (Huzaren Salade) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
3/4 cup mayonnaise |
3 tablespoons ketchup |
2 tablespoons warm water |
1 tablespoon apple cider vinegar |
1/2 cup pickled gherkins, chopped |
1/2 cup marinated cocktail onions, cut in half |
3/4 cup diced granny smith apple (optional) |
1/2 cup carrot, shredded (optional) |
1 1/2 cups canned corned beef, shredded |
2 cups coarsely mashed potatoes |
1 pinch salt and ground black pepper to taste (optional) |
for garnish |
1/2 cup cucumber, halved and thinly sliced |
1/2 cup cherry tomatoes, halved |
4 hard-cooked eggs, sliced |
2 tablespoons mayonnaise (optional) |
Directions:
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.
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