Huzare Sla Dutch Beet And Potato Salad Recipes

HUZARE SLA - DUTCH BEET AND POTATO SALAD

Steps:

• peel, cook and mash potatoes.
• drain beets and mash thoroughly and add to the potatoes.
• dice the meat
• dice 6 of the hard boiled eggs
• dice about 1/2 of the sweet gherkins, cocktail onions, and dill pickles
• add diced meat into the mashed potato mix.
• add diced gherkins, cocktail onions, and dill pickles to taste.
• add mayonnaise to taste, at least 2 tablespoons to start.
• fold in diced eggs.
• shape into mound on top of bed of lettuce leaves.
• cover mound with a thin layer of mayonnaise.
• slice remaining eggs and distribute evenly on the mound.
• chill and enjoy.

BEET AND POTATO SALAD

Steps:

• Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
• Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
• In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

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.

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.