Huzare Sla Dutch Beet and Potato Salad
Transform your next meal with the delightful flavors of Huzare Sla, a traditional Dutch beet and potato salad that’s as vibrant as it is satisfying. This classic dish combines tender beets, creamy potatoes, and sweet carrots with the crisp tang of pickles and apple, creating a harmonious balance of sweet, savory, and tangy flavors. Enhanced with a creamy mustard-mayonnaise dressing, fresh parsley, and optional smoky ham or sausage, this salad is the epitome of comfort and elegance. Finished with hard-boiled egg slices for a traditional garnish, Huzare Sla is perfect as a colorful side dish or a refreshing light main course. Ready in just over an hour, it’s a chilled, make-ahead recipe ideal for any occasion, from casual lunches to festive gatherings.
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Recipe Information
Ingredients
- 3 medium Beets
- 3 medium Potatoes
- 2 medium Carrots
- 3 small Pickles (dill or sweet, as preferred)
- 1 medium Apple
- 1 small Red onion
- 150 grams Cooked ham or smoked sausage (optional)
- 100 grams Mayonnaise
- 2 teaspoons Mustard
- 1 tablespoon Vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
- 2 whole Hard-boiled eggs (for garnish)
Instructions
Scrub and wash the beets, potatoes, and carrots. Place them in separate pots or sections of one large pot and boil until tender (about 30–45 minutes for beets, 20–25 minutes for potatoes, and 10–15 minutes for carrots). Allow them to cool completely.
While the vegetables are cooling, finely dice the pickles, apple, red onion, and cooked ham or smoked sausage (if using). Set them aside in a large mixing bowl.
Peel the cooled beets and dice them into small cubes. Peel the potatoes and carrots as well, then dice them into similarly sized cubes. Add these diced vegetables to the mixing bowl with the other ingredients.
In a small bowl, combine the mayonnaise, mustard, vinegar, salt, and pepper. Mix well to create the dressing.
Pour the dressing over the diced vegetables and gently toss everything together until evenly combined. Be careful not to mash the vegetables as you mix.
Finely chop the parsley and sprinkle it over the salad for a fresh, herbal touch.
Cover the salad and refrigerate for at least 1 hour before serving, allowing the flavors to meld together.
Before serving, garnish with sliced hard-boiled eggs for a traditional touch. Serve cold as a light main dish or a vibrant side salad.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 4949 mg | 215% | |
| Total Carbohydrate | 229.4 g | 83% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 62.2 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 307 mg | 24% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5543 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
