Dutch Potato Salad (Huzaren Salade) recipe
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Ingredients
- ¾ cup mayonnaise 3 tablespoons ketchup 2 tablespoons warm water 1 tablespoon apple cider vinegar ½ cup pickled gherkins, chopped ½ cup marinated cocktail onions, cut in half ¾ cup diced Granny Smith apple ½ cup carrot, shredded 1 ½ cups canned corned beef, shredded 2 cups coarsely mashed potatoes 1 pinch salt and ground black pepper to taste ½ cup cucumber, halved and thinly sliced ½ cup cherry tomatoes, halved 4 hard-cooked eggs, sliced 2 tablespoons mayonnaise
Nutrition Info
- 408.7 caloriescarbohydrate: 22.4 gcholesterol: 172.1 mgfat: 31.2 gfiber: 2 gprotein: 11.6 gsaturatedFat: 5.7 gservingSize: -sodium: 830.8 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Dutch Potato Salad (Huzaren Salade)
Directions
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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.
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.