Ingredients for Huzare Sla Dutch Beet And Potato Salad
- 2 pounds potatoes
- 1 pound beets
- Cooked Beef
- 6 hard-boiled eggs
- 1/2 cup sweet gherkins
- 1/4 cup cocktail onions
- 1/4 cup dill pickles
- Mayonnaise to taste (start with 2 tablespoons)
- Lettuce Leaf
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How to Make Huzare Sla Dutch Beet And Potato Salad
- Peel and cube 2 pounds of potatoes. Boil until tender (about 15-20 minutes). Drain and mash thoroughly.
- Cook 1 pound of beets until tender (about 45 minutes, depending on size). Once cool enough to handle, peel and mash thoroughly. Add to the mashed potatoes.
- Dice 1 cup of leftover cooked meat (chicken, beef, or ham).
- Hard-boil 6 eggs. Once cooled, peel and dice 6 of them.
- Dice 1/2 cup of sweet gherkins, 1/4 cup of cocktail onions, and 1/4 cup of dill pickles.
- Gently fold the diced meat into the mashed potato and beet mixture.
- Add the diced gherkins, cocktail onions, and dill pickles. Taste and adjust quantities as needed.
- Stir in mayonnaise, starting with 2 tablespoons and adding more to reach your desired creaminess.
- Gently fold in the diced eggs.
- Line a serving dish with lettuce leaves. Shape the salad into a mound on top of the lettuce.
- Spread a thin layer of mayonnaise over the mound.
- Slice the remaining hard-boiled eggs and arrange them evenly over the top.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
96g
Fat
13g
Carbs
28g
