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    Home » Netherlands

    Dutch Hussars Salad (Huzarensalade)

    July 20, 2017 By Darlene at International Cuisine

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    This Dutch Hussars salad called Hauzarensalade is sort of a potato salad but so much more.

    The name stems from a Calvary called the Hussars who could not make a fire in fear of being detected.  They would simply mix things together to make a cold salad.

    I love these recipes where you can add just about any leftovers to it.

    What I loved most about this salad were two things, the dressing was light more like a vinaigrette than an heavy mayonnaise and the bite of tart apple.

    This is another recipe I will add to my daily repertoire.  It is versatile to be a side dish or could easily make a wonderful main dish as  a lunch or light summer dinner.

    Dutch Hussars salad

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    5 from 4 votes

    Dutch Hussars Salad (Huzarensalade)

    Course Salad
    Cuisine Dutch
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 4
    Calories 210kcal
    Author International Cuisine

    Ingredients

    • 1 kg potatoes peeled and quartered
    • 2 tart apples peeled and diced
    • 3 large gherkins
    • ½ cup carrot diced
    • 2 large shallots
    • 200 gram cooked beef or veal optional
    • ½ cup peas frozen
    • 8 tbsp mayonnaise
    • salt and pepper
    • 1 Tablespoons gherkin juice coming from the jar
    • 2 Tablespoons white wine vinegar
    • Garnishes of preference or what you have left over in the fridge. hard boiled egg cucumbers, tomatoes etc. all served on a bed of bibb lettuce.

    Instructions

    • Place in a pan, cover with water, season with some salt.
    • Bring to the boil and cook potatoes until tender.
    • Leave to cool to a temperature you can handle them.
    • Meanwhile, finely dice the gherkins, shallots, carrots and cooked meat if using.
    • Bring a pan of water to the boil, add the carrot cubes, cook for 30 seconds, then add the frozen peas and cook another 15 seconds. Drain immediately and place in a bowl.
    • Make the dressing by combining the mayonnaise, gherkin juice.and the white wine vinegar.
    • Season with salt and pepper, to taste
    • When the potatoes are cool enough to handle, slice them into bite size pieces
    • Mix the potatoes, gherkins, carrots, shallots, peas, meat and sauce carefully. Because the potatoes are still a little warm, they will soak up some of the sauce and will give the salad a lukewarm serving temperature. It can also be served cold
    • Present and garnish to your preference ( a great way to use leftovers)

    Nutrition

    Calories: 210kcal | Carbohydrates: 4g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 187mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2830IU | Vitamin C: 8.2mg | Calcium: 10mg | Iron: 0.4mg

     

     

     

    More Netherlands

    • Dutch Appeltaart (Apple Pie)
    • Dutch Bitterballen (a Deep Fried Meatball)
    • Dutch Boerenkool Stamppot (Mashed Potatoes with Kale and Sausage)
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    Filed Under: Netherlands, Recipes, Salad, Vegetarian

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