Recipe by lysis
"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."
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apple cider vinegar
pickled gherkins, chopped
marinated cocktail onions, cut in half
diced Granny Smith apple
1 1/2 cups
canned corned beef, shredded
coarsely mashed potatoes
salt and ground black pepper to taste
cucumber, halved and thinly sliced
cherry tomatoes, halved
hard-cooked eggs, sliced
it was great
I tried this first because I was looking for a 'beef salad' (similar to a chicken salad) type of idea. I had leftover grilled sirloin that I wanted to try to do something new with. The second reason was, of course, because of my Dutch heritage. I obviously didn't follow the recipe exactly - substituting 2 cups of leftover grilled sirloin for the corned beef. I also left out the potato - not my favorite. But I followed the remainder of the recipe to a T. I made the dressing according to the recipe but ended up using not quite the full amount - due to the lack of potato. I let it sit in the fridge overnight to allow blending of flavors. We were SO pleased with the result. It seems like such an odd combination, but the onions, the pickle, the apple all add their own distinct flavor to this. You could serve it as an appetizer spread with crackers or, of course, on buns for sandwiches. We wrapped in it lettuce leaves and served it with a green salad on the side. Great recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Dutch Potato Salad (Huzaren Salade)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 281
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