Ingredients for Huzarensla Dutch Meat And Potato Salad
- Meat
- Cooked Beets
- 1 lb potatoes
- Tart Apple
- Pickled Pearl Onions
- Pickle
- Pickle Juice
- 1/2 cup mayonnaise
- Maggi Seasoning
- Salt and pepper to taste
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How to Make Huzarensla Dutch Meat And Potato Salad
- Cook 1 lb potatoes until tender. Peel and dice into 1/2-inch cubes.
- Cook 1/2 lb beef (smoked or cooked) until tender. Slice or dice into 1/2-inch pieces.
- Hard boil 2 eggs. Chop once cool.
- In a large bowl, combine the potatoes, beef, 1/2 cup mayonnaise, 2 tablespoons chopped gherkins (or pickles), 1 tablespoon chopped onion, 1 tablespoon chopped parsley, 1 teaspoon mustard, salt and pepper to taste.
- Gently mix until all ingredients are well combined.
- Refrigerate for at least 2 hours to allow flavors to meld. (For best results, chill overnight.)
- Line a platter with lettuce leaves.
- Spread the Huzarensla evenly onto the platter.
- Decorate the top and sides with dollops of mayonnaise, sliced hard-boiled eggs, sliced tomato (1 medium, thinly sliced), extra parsley, and a dusting of paprika.
- Serve immediately with crusty bread or your favorite rolls.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
41g
Fat
0g
Carbs
27g
