Dutch Hussars Salad (Huzarensalade)

A divine salad that could easily be a meal

Course Salad

Cuisine Dutch

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 281kcal

Author International Cuisine

1 kg potatoes peeled and quartered
2 apples use 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 to taste
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.

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)