Dutch Potato Salad Huzarensalade Recipes

DUTCH POTATO SALAD - HUZARENSALADE

Steps:

• 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.

HUZARENSLA (DUTCH MEAT AND POTATO SALAD)

Steps:

• Mix all the ingredients together.
• Refrigerate for a couple of hours for best flavor.
• Spread on a platter lined with lettuce leaves and smooth the top.
• Decorate top and sides with dollops of mayonnaise, sliced hard boiled egg, sliced tomato, parsley and a dusting of paprika.
• Serve with your favorite bread.

DUTCH POTATO SALAD (HUZARENSALADE)

Steps:

• Place potatoes in cold, salted water and bring to a boil. Cook until tender. Cool and dice.
• Combine dressing ingredients in a small bowl.
• Add all salad ingredients to a large bowl. Mix in dressing.
• Spoon onto a lettuce-lined serving platter with accompaniments decorating the edges.

MY GRANDMA'S PA DUTCH POTATO SALAD

Steps:

• Mix all ingredients together. Some add crisp fried chopped bacon but its not really necessary.
• Keep in mind that some types of potato absorb more mayonaise than others.
• Pile into a nice glass bowl, and decorate top with more thin-sliced eggs and parsley sprigs.
• *note: 15 potatoes or 5 pounds, whichever comes first.