Dutch Potato Salad (Huzaren Salade)

This is a really basic, simple, and easy-to-make traditional potato salad from Holland. Great recipe to finish up corned beef and potato leftovers! It's hearty and savory with a zesty sweet tang to it. Normally served for parties but can be served as a side dish for lunch or appetizer. Serve with fresh white or brown bread rolls.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 409 Calories

Ingredients

• 2 tablespoons warm water
• 3 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• ½ cup cherry tomatoes, halved
• 4 hard-cooked eggs, sliced
• 1 pinch salt and ground black pepper to taste (Optional)
• ¾ cup mayonnaise (Optional)
• ½ cup pickled gherkins, chopped
• ½ cup marinated cocktail onions, cut in half
• ¾ cup diced Granny Smith apple (Optional)
• ½ cup carrot, shredded (Optional)
• 1 ½ cups canned corned beef, shredded
• 2 cups coarsely mashed potatoes
• ½ cup cucumber, halved and thinly sliced
• 2 tablespoons mayonnaise (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.