Huzarensla Dutch Meat and Potato Salad
Discover the irresistible charm of Huzarensla, a traditional Dutch meat and potato salad that's a perfect balance of hearty ingredients and zesty flavors. This classic dish combines tender potatoes, shredded beef, and a medley of fresh vegetables like carrots, peas, and tangy gherkins, all brought together with a creamy mayonnaise-mustard dressing. The addition of diced apple lends a delightful hint of sweetness that complements the savory notes. Topped with garnishes of hard-boiled eggs, tomato slices, and fresh parsley, this vibrant salad is as visually appealing as it is delicious. Ideal for festive gatherings or as a refreshing side dish, this chilled salad is a staple in Dutch cuisine that’s sure to impress. Make it ahead of time to allow the flavors to meld, and serve it as a centerpiece to your next buffet or picnic spread!
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Recipe Information
Ingredients
- 450 grams Potatoes
- 250 grams Beef (cooked, shredded or diced)
- 100 grams Carrot (finely diced)
- 100 grams Green peas (frozen or fresh)
- 80 grams Pickles (gherkins, finely diced)
- 1 large Apple (peeled and finely diced)
- 150 grams Mayonnaise
- 2 teaspoons Mustard
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 pieces Eggs (hard-boiled, peeled, and sliced for garnish)
- 2 tablespoons Parsley (chopped, for garnish)
- 1 medium Tomato (sliced, for garnish)
Instructions
Wash the potatoes thoroughly, then peel and cut them into bite-sized cubes. Place the potatoes in a pot of salted water and bring to a boil. Cook for about 10-12 minutes or until tender. Drain and let cool completely.
In a separate pot of boiling water, cook the diced carrots and green peas for about 3-4 minutes until tender but not mushy. Drain and set aside to cool.
If you haven't already cooked the beef, boil or braise the meat until tender. Once cooled, shred or dice the beef into small pieces.
In a large mixing bowl, combine the cooled potatoes, shredded beef, cooked carrots, green peas, diced pickles, and diced apple. Gently toss everything together to combine.
In a small bowl, mix the mayonnaise, mustard, salt, and black pepper until smooth. Taste and adjust seasoning as needed.
Pour the mayonnaise mixture over the salad ingredients in the large bowl. Gently mix until everything is evenly coated. Be careful not to mash the potatoes.
Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least 1 hour to allow the flavors to meld.
Before serving, transfer the salad to a serving dish and smooth the top for presentation. Garnish with sliced hard-boiled eggs, tomato slices, and sprinkle with chopped parsley.
Serve cold as an appetizer, side dish, or part of a festive buffet. Enjoy your traditional Dutch Huzarensla!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 9.7 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 968 mg | 21% | |
*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.
