Best 4 Huzarensla Dutch Meat And Potato Salad Recipes

Huzarensla, also known as Dutch meat and potato salad, is a classic dish that has been enjoyed in the Netherlands for centuries. It is a delicious and versatile salad that can be served as a main course or as a side dish. Huzarensla is typically made with a variety of ingredients, including cooked potatoes, shredded beef or chicken, vegetables, and a creamy dressing. The combination of flavors and textures in this salad makes it a popular choice for gatherings and potlucks. If you are looking for a hearty and satisfying meal, then huzarensla is definitely worth trying.

Let's cook with our recipes!

DUTCH POTATO SALAD (HUZARENSALADE)

Dutch Potato Salad (Huzarensalade) image

Make and share this Dutch Potato Salad (Huzarensalade) recipe from Food.com.

Provided by Chef PotPie

Categories Dutch

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs yukon gold potatoes, boiled and diced
2 apples, diced
5 gherkins, diced
3/4 lb ham steak, diced
1 (16 ounce) can corn, drained
1 handful parsley, chopped
2 tablespoons white wine vinegar
1/2 cup mayonnaise
salt & pepper
3 hard-boiled eggs
1 head green leaf lettuce
2 tomatoes, wedged
1/2 a cucumber, sliced
gherkin, as desired
6 -8 slices deli ham, rolled

Steps:

Place potatoes in cold, salted water and bring to a boil. Cook until tender. Cool and dice.
Combine dressing ingredients in a small bowl.
Add all salad ingredients to a large bowl. Mix in dressing.
Spoon onto a lettuce-lined serving platter with accompaniments decorating the edges.

Nutrition Facts : Calories 383.2, Fat 9.1, SaturatedFat 2.7, Cholesterol 134.8, Sodium 1616.1, Carbohydrate 54.1, Fiber 7.7, Sugar 13.7, Protein 25.4

HUZARENSLA (DUTCH MEAT AND POTATO SALAD)

Huzarensla (Dutch Meat and Potato Salad) image

This traditional Dutch recipe is definitely a meal. We love it. The prep time does not include the chill time.

Provided by PanNan

Categories Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 lb chopped cooked cold left over meat (ham, roast beef, chicken, etc.)
2 cooked beets, chopped (fresh or canned)
8 medium cooked potatoes, chopped (preferably less starchy white potatoes, not Russets)
1 tart apple, chopped
6 pickled pearl onions or 4 fresh green onions, chopped
1 pickle, chopped
1 tablespoon pickle juice
1 cup mayonnaise or 1 cup salad dressing
1 dash maggi seasoning (or Kitchen Bouquet seasoning, or soy or Worcestershire)
salt and pepper

Steps:

Mix all the ingredients together.
Refrigerate for a couple of hours for best flavor.
Spread on a platter lined with lettuce leaves and smooth the top.
Decorate top and sides with dollops of mayonnaise, sliced hard boiled egg, sliced tomato, parsley and a dusting of paprika.
Serve with your favorite bread.

ROAST BEEF AND POTATO SALAD

Roast Beef and Potato Salad image

Roast Beef and Potato Salad comes from Joanna Lonnecker of Omaha, Nebraska. "This hearty salad is a favorite of the 'meat-and-potatoes' members of our family," writes Joanna. "I serve it as a light summer supper."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 cups cubed cooked roast beef
2 cups cubed peeled potatoes, cooked
1/2 cup chopped green pepper
1/2 cup thinly sliced celery
1/4 cup chopped onion
2 tablespoons chopped pimientos
1/3 cup vegetable oil
2 to 3 tablespoons vinegar
2 teaspoons prepared horseradish
1/2 teaspoon salt
1/8 teaspoon pepper
Lettuce leaves
2 tablespoons chopped fresh parsley

Steps:

In a large bowl, combine beef, potatoes, green pepper, celery, onion and pimientos. Combine the next five ingredients; mix well. Pour over beef mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce; sprinkle with parsley.

Nutrition Facts : Calories 383 calories, Fat 22g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 354mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

DUTCH POTATO SALAD (HUZAREN SALADE)

Dutch Potato Salad (Huzaren Salade) image

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.

Provided by lysis

Categories Dairy-Free Potato Salad

Time 2h30m

Yield 6

Number Of Ingredients 15

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 408.7 calories, Carbohydrate 22.4 g, Cholesterol 172.1 mg, Fat 31.2 g, Fiber 2 g, Protein 11.6 g, SaturatedFat 5.7 g, Sodium 830.8 mg, Sugar 5.5 g

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly impact the taste of your huzarensalade. Use fresh, flavorful vegetables, and high-quality meat and sausage.
Don't overcook the vegetables: The vegetables in huzarensalade should be cooked until tender but still have a bit of crunch. Overcooking them will make them mushy and bland.
Use a good mayonnaise: Mayonnaise is a key ingredient in huzarensalade, so it's important to use a good quality one. Look for a mayonnaise made with fresh eggs and oil.
Season the salad well: Huzarensalade should be well-seasoned with salt, pepper, and other spices. Taste the salad as you make it and adjust the seasonings to your liking.
Chill the salad before serving: Huzarensalade is best served chilled. This allows the flavors to meld and the salad to firm up.

Conclusion:

Huzarensalade is a delicious and versatile dish that can be served as a main course or side dish. It's a great way to use up leftover meat and vegetables, and it's also a popular dish to serve at parties and potlucks. With its combination of flavors and textures, huzarensalade is sure to please everyone at the table.