Huzarensla
Transport your taste buds to the Netherlands with Huzarensla, a traditional Dutch cold salad that’s as vibrant as it is flavorful. Perfect as a light meal, appetizer, or crowd-pleasing side dish, this hearty salad combines tender potatoes, sweet carrots and peas, tangy pickles, and juicy diced apple for a delightful balance of textures and tastes. Shredded cooked beef or chicken adds a savory protein boost, while a creamy dressing of mayonnaise, mustard, and a dash of vinegar ties everything together with a zesty flair. Finished with slices of hard-boiled eggs and a sprinkle of fresh parsley for garnish, this colorful dish is best served chilled, making it an ideal make-ahead recipe for picnics, potlucks, or festive gatherings. With its vibrant presentation and refreshing flavors, Huzarensla is sure to impress!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 2 medium Carrots
- 100 grams Frozen peas
- 150 grams Cooked beef or chicken (shredded or diced)
- 3 medium Pickles (dill or gherkins)
- 1 medium Apple (peeled and diced)
- 150 grams Mayonnaise
- 1 teaspoon Mustard
- 1 teaspoon Vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 large Hard-boiled eggs (optional, sliced for garnish)
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Peel and dice the potatoes into bite-sized pieces. Place them in a large pot, cover with salted water, and bring to a boil. Cook for 10-12 minutes or until tender but not mushy. Drain and set aside to cool.
While the potatoes are cooking, peel the carrots and dice them into small cubes. Blanch the diced carrots and the frozen peas together in boiling water for 3-4 minutes, then drain and rinse them in cold water to stop the cooking process. Set aside.
Dice the pickles into small cubes and add to a large mixing bowl. Peel and dice the apple, ensuring they are similar in size to the pickles, and add them to the bowl.
Shred or dice the cooked beef or chicken and combine with the pickles and apple in the mixing bowl.
Once the potatoes and vegetables have cooled, add them to the mixing bowl. Gently toss all the ingredients together.
In a separate small bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper to create the dressing.
Pour the dressing over the salad ingredients and gently mix until everything is well coated.
Transfer the salad to a serving dish. If desired, garnish the top with slices of hard-boiled eggs and a sprinkle of chopped parsley.
Chill the huzarensla in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.7 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 839 mg | 18% | |
*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.
