Huzarensla

Transport your taste buds to the Netherlands with Huzarensla, a traditional Dutch cold salad that’s as vibrant as it is flavorful. Perfect as a light meal, appetizer, or crowd-pleasing side dish, this hearty salad combines tender potatoes, sweet carrots and peas, tangy pickles, and juicy diced apple for a delightful balance of textures and tastes. Shredded cooked beef or chicken adds a savory protein boost, while a creamy dressing of mayonnaise, mustard, and a dash of vinegar ties everything together with a zesty flair. Finished with slices of hard-boiled eggs and a sprinkle of fresh parsley for garnish, this colorful dish is best served chilled, making it an ideal make-ahead recipe for picnics, potlucks, or festive gatherings. With its vibrant presentation and refreshing flavors, Huzarensla is sure to impress!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Potatoes
• 2 medium Carrots
• 100 grams Frozen peas
• 150 grams Cooked beef or chicken (shredded or diced)
• 3 medium Pickles (dill or gherkins)
• 1 medium Apple (peeled and diced)
• 150 grams Mayonnaise
• 1 teaspoon Mustard
• 1 teaspoon Vinegar
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 2 large Hard-boiled eggs (optional, sliced for garnish)
• 2 tablespoons Parsley (chopped, for garnish)

Directions

Step 1

Peel and dice the potatoes into bite-sized pieces. Place them in a large pot, cover with salted water, and bring to a boil. Cook for 10-12 minutes or until tender but not mushy. Drain and set aside to cool.

Step 2

While the potatoes are cooking, peel the carrots and dice them into small cubes. Blanch the diced carrots and the frozen peas together in boiling water for 3-4 minutes, then drain and rinse them in cold water to stop the cooking process. Set aside.

Step 3

Dice the pickles into small cubes and add to a large mixing bowl. Peel and dice the apple, ensuring they are similar in size to the pickles, and add them to the bowl.

Step 4

Shred or dice the cooked beef or chicken and combine with the pickles and apple in the mixing bowl.

Step 5

Once the potatoes and vegetables have cooled, add them to the mixing bowl. Gently toss all the ingredients together.

Step 6

In a separate small bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper to create the dressing.

Step 7

Pour the dressing over the salad ingredients and gently mix until everything is well coated.

Step 8

Transfer the salad to a serving dish. If desired, garnish the top with slices of hard-boiled eggs and a sprinkle of chopped parsley.

Step 9

Chill the huzarensla in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

Nutrition Facts

Serving size	1404.4 grams (1404.4g)

Amount per serving	% Daily Value*
Calories	2213

Total Fat 131.60g	169%
Saturated Fat 17.80g	89%
Polyunsaturated Fat 0.20g
Cholesterol 651mg	217%
Sodium 3985mg	173%
Total Carbohydrate 187.90g	68%
Dietary Fiber 22.90g	82%
Total Sugars 38.00g
Protein 75.60g	151%

Vitamin D 88IU	440%
Calcium 244mg	19%
Iron 12mg	69%
Potassium 4217mg	90%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 13.5%

Carbs: 33.6%