Best 8 French Hungarian Salad Recipes

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French Hungarian Salad, also known as Salade de Pommes de Terre à la Hongroise, is a traditional French dish that combines flavors of both French and Hungarian cuisine. This salad is typically made with potatoes, cornichons, onions, parsley, paprika, and a vinaigrette dressing. It's a refreshing and flavorful dish often served as a side or a light main course. The origin of this salad dates back to the 19th century, and it has become a popular dish enjoyed in various regions worldwide. Whether you are looking for a unique culinary experience or a nostalgic taste of history, French Hungarian Salad offers an exciting and delicious combination of textures and flavors.

Let's cook with our recipes!

HUNGARIAN SALAD



Hungarian Salad image

"my whole family enjoys this change-of-pace salad," relates David Wasson, Tulsa, Oklahoma. He adds a fast-to-fix dressing to frozen veggies, olives and onions to make the colorful crunchy medley a hit at any gathering.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

1 package (10 ounces) frozen mixed vegetables, thawed
1 cup fresh cauliflowerets
1/4 to 1/2 cup sliced pimiento-stuffed olives
1/2 cup sliced green onions
1/4 cup canola oil
3 tablespoons white vinegar
1 teaspoon garlic salt
1/4 teaspoon pepper

Steps:

  • In a bowl, combine the first four ingredients. In a small bowl, whisk together the oil, vinegar, garlic salt and pepper. Pour over vegetable mixture and toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 94 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

FRENCH POTATO SALAD



French Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Steps:

  • Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
  • Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

GRANDMA VARGA'S HUNGARIAN CUCUMBER SALAD (UBORKASALATA)



Grandma Varga's Hungarian Cucumber Salad (Uborkasalata) image

This is the best cucumber salad I have ever had. This is my grandmothers recipe, (she was from Nagyszentmiklos) and this is a perfect companion dish for chicken paprikas, although I could make a meal out of it. This will quickly become your favorite way to eat cucumbers!

Provided by Anthony Gougoutris

Categories     Hungarian

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

8 medium cucumbers or 15 kirby cucumbers, peeled
1/4 cup finely chopped fresh dill
1/4 cup kosher salt
1/2 pint sour cream
2 tablespoons white vinegar
2 garlic cloves, minced
1 teaspoon Hungarian paprika

Steps:

  • Slice cucumbers very thinly, preferably using a mandolin.
  • Take a colander, put in a small layer of cucumbers, then sprinkle with a small amount of the salt.
  • Continue this method until all the salt and cucumbers are used up.
  • Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top.
  • Make sure the colander is in a large bowl, because the cucumbers will lose alot of water.
  • Let them sit for 1 hour.
  • In the meantime, chop the dill and finely mince the garlic, put aside.
  • After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done.
  • Rinse thoroughly with water, drain well.
  • After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes.
  • You do not have to squeeze out the juice again with your hands Combine all ingredients in a large bowl, except the paprika.
  • After mixing thoroughly, put in a nice serving dish, and sprinkle with the paprika.
  • Chill for at least 2 hours.
  • Enjoy.
  • Nutritional information shows a high amount of sodium, but the vast majority is pressed out by your hands. The main function of the kosher salt is to purge the moisture out of the cucumbers.

HUNGARIAN CUCUMBER SALAD



Hungarian Cucumber Salad image

This combination has a fresh apple like flavor and is a great lite side salad. The time for preparation does not include the resting time

Provided by Bergy

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 English cucumber, washed unpeeled, thinly sliced
2 tablespoons cider vinegar
2 teaspoons honey
1/4 teaspoon salt

Steps:

  • Combine the ingredients in a bowl, taste adjust seasoning for personal taste.
  • Rest for at least an hour or cover and refrigerate overnight to allow the flavors to mingle.

Nutrition Facts : Calories 23.4, Fat 0.1, Sodium 147.4, Carbohydrate 5.7, Fiber 0.4, Sugar 4.1, Protein 0.5

HUNGARIAN CUCUMBER SALAD



Hungarian Cucumber Salad image

Great salad to make when you have a ton of cucumbers coming out of the garden. We make this year round but we are real cuke lovers in this family. Let it sit for a few days in the fridge and it's even better! Great make-ahead dish for BBQs and parties.

Provided by Michelle Berger

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 7

2 large seedless English cucumbers, sliced thin
1 extra large onions, sliced thin
¼ cup chopped fresh dill
3 tablespoons white vinegar
3 tablespoons vegetable oil
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste

Steps:

  • Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
  • Pour vinegar over cucumber mixture; toss to coat.
  • Pour oil over cucumber mixture; toss to coat.
  • Season with salt and black pepper.

Nutrition Facts : Calories 98.1 calories, Carbohydrate 8.9 g, Fat 7 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 392.6 mg, Sugar 4 g

PAPRIKAS WEISS' HUNGARIAN CUCUMBER SALAD



Paprikas Weiss' Hungarian Cucumber Salad image

Provided by Joan Nathan

Categories     Salad     Vegetable     Vegetarian     Quick & Easy     Purim     Rosh Hashanah/Yom Kippur     Kosher

Yield Yield: 6 servings (P)

Number Of Ingredients 7

3 cucumbers
Salt to taste
1 onion
Freshly ground pepper to taste
2 tablespoons white vinegar
2 teaspoons water (about)
Fresh sweet paprika to taste

Steps:

  • 1. Peel the cucumbers and slice into very thin rounds. Sprinkle with salt and let stand for 15 minutes. Squeeze out the liquid from the cucumbers.
  • 2. Slice the onion very thin and mix with cucumbers. Add the salt, pepper, white vinegar, and water to cover the vegetables. Sprinkle paprika generously on top.

FRENCH GREEK SALAD DRESSING



French Greek Salad Dressing image

Greek salad dressing has a little too much bite for me, so I added some of the ingredients used in French vinaigrette. This is still fresh and tangy, and a nice dressing for summer salads.

Provided by cheesemite

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     French Dressing Recipes

Time 15m

Yield 6

Number Of Ingredients 11

1 tablespoon Greek seasoning
1 tablespoon water
1 clove garlic
¼ teaspoon kosher salt
⅓ cup olive oil
¼ cup wine vinegar
2 tablespoons lemon juice
1 teaspoon grated lemon zest
¼ teaspoon Dijon mustard
¼ teaspoon ground black pepper
¼ teaspoon white sugar

Steps:

  • Stir Greek seasoning and water together in a small bowl; let stand until seasoning is moistened, about 5 minutes.
  • Crush the garlic clove with the side of a knife; sprinkle kosher salt over garlic and mash garlic and salt together into a paste with the edge of the knife.
  • Whisk garlic mixture, olive oil, wine vinegar, lemon juice, lemon zest, Dijon mustard, pepper, and sugar into Greek seasoning mixture until combined.

Nutrition Facts : Calories 112.9 calories, Carbohydrate 1.6 g, Fat 12.1 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 1.7 g, Sodium 323.8 mg, Sugar 0.3 g

FRENCH-HUNGARIAN SALAD



French-Hungarian Salad image

Provided by Barbara Price

Categories     Salad     Blender     Leafy Green     No-Cook     Quick & Easy     Feta     Chill     Cabbage     Bon Appétit     Minnesota

Yield Serves 6

Number Of Ingredients 12

1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup red wine vinegar
2 tablespoons water
1 1/2 tablespoons Dijon mustard
1 tablespoon paprika
2 teaspoons salt
1 small garlic clove
1 teaspoon pepper
1 head romaine lettuce, torn into bite-size pieces
2 cups shredded red cabbage
1 cup (about 4 ounces) crumbled feta cheese

Steps:

  • Combine first 9 ingredients in blender. Blend until smooth. (Can be prepared 1 week ahead. Refrigerate.)
  • Combine romaine, cabbage and feta in large bowl. Add enough dressing to season to taste. Toss well.

Tips:

  • Prep your Veggies: Before getting started, wash and dry your vegetables. Try using a salad spinner to dry them thoroughly.
  • Uniform Slices: Aim for uniform slices or cuts with your vegetables, making it easier to mix and enjoy in the salad.
  • Freshness First: Choose fresh and crisp vegetables for your salad, ensuring the best flavor and texture.
  • Seasoning Secrets: Always taste your salad dressing before pouring it over the salad. Adjust the seasoning to suit your preferences.
  • Don't Overdress: Avoid using too much dressing, as it can overpower the flavors of your vegetables. Just a drizzle will add flavor without making it soggy.
  • Prep Ahead: You can chop and store your vegetables in advance to save time. Just keep them in separate containers until you're ready to assemble your salad.

Conclusion:

Creating a Hungarian salad should be an enjoyable and creative process. Use these recipes as a starting point and let your imagination soar. Experiment with different combinations of vegetables, cheeses, and dressings to find what suits your taste. Remember, the key to a great salad is fresh ingredients, balanced flavors, and a touch of love. Enjoy the delicious diversity that Hungarian salads have to offer!

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