Huzarensalade is a Dutch cold potato salad built around waxy potatoes, diced ham, pickles, peas, apple, capers, and a mustard-mayo dressing. It takes about 55 minutes start to finish, serves six, and the whole thing can be made well before you need it — which is the honest reason most people reach for this recipe.
The technique that matters
Two things decide whether this salad is good or just fine. First, cook the potatoes until just tender — a knife should slide in with a little resistance, not glide through. Overcooked waxy potatoes turn to mush the moment you fold in the dressing, and you lose the texture contrast that makes the salad interesting. Second, let the potatoes cool completely before combining them with anything else. Warm potatoes absorb mayonnaise unevenly and can make the dressing greasy rather than creamy. Spread them on a sheet pan to speed cooling — 20 minutes on the counter is usually enough.
Common problems and fixes
- Salad turns watery after chilling: Pickles release liquid in the fridge. Drain and pat them dry before dicing, and the salad will hold its consistency overnight.
- Dressing tastes flat: Taste after chilling, not just before. Cold mutes salt and acidity. A small pinch of extra salt or a few drops of pickle brine stirred in just before serving usually fixes it.
- Apple browns and looks unappetizing: Toss the diced apple in a teaspoon of lemon juice before adding it to the bowl. It takes ten seconds and keeps the color clean.
- Salad is too rich: The full cup of mayonnaise is generous. Start with three-quarters of a cup, check the consistency, and add more only if needed — especially if your potatoes are on the smaller side.
- Ham releases extra moisture: If you’re using deli ham, blot the slices dry before dicing. Pre-packaged ham often has added water that thins the dressing.
Substitutions that actually work
- Capers: These are the one ingredient people are most likely to skip. Don’t. They add a briny punch that pickles alone don’t replicate. If you genuinely can’t find them, finely chopped cornichons get you close.
- Ham: Cooked chicken breast works well and keeps the texture similar. Rotisserie chicken, pulled into small pieces, is a practical shortcut.
- Apple: A firm, slightly tart variety like Granny Smith holds its shape and balances the richness better than a sweet apple. Skip the garnish of sliced boiled eggs and cucumbers — not worth the extra dish when the salad is already visually busy.
- Mustard: Dijon gives a cleaner heat; spicy brown mustard adds more depth. Either works, but avoid yellow mustard — it makes the dressing taste thin.
Make-ahead notes
This salad is genuinely better after a few hours in the fridge — the dressing settles into the potatoes and the flavors come together. Make it up to 24 hours ahead, cover tightly, and refrigerate. If you’re going beyond 24 hours, hold back about a quarter of the mayonnaise and stir it in the day you plan to serve; the salad can look dry after a longer rest as the potatoes continue to absorb the dressing. This dish does not freeze — the potatoes become grainy and the mayo breaks. Serve it cold or at cool room temperature; it should not sit out for more than two hours.
Huzarensalade: Classic Dutch Potato Salad Recipe
Equipment
- Large mixing bowl
- Medium saucepan (3-4 quart)
- Sharp chef’s knife and cutting board
- Colander
- Sheet pan (for cooling potatoes)
Ingredients
- 1 pound waxy potatoes peeled and diced, such as Yukon Gold or red potatoes (450g)
- 1 cup cooked ham diced (150g)
- 1 cup cooked peas fresh or frozen, thawed (150g)
- 1 cup dill pickles diced, preferably homemade or quality store-bought (150g)
- 1 medium apple peeled, cored, and diced
- 2 tablespoons capers drained
- 1 cup mayonnaise preferably homemade or high-quality store-bought (240g)
- 1 teaspoon mustard Dijon or spicy brown mustard (5g)
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Bring a medium saucepan of salted water to a boil over high heat. Add the diced potatoes and cook for 8-10 minutes until just tender — a knife should slide in with slight resistance. Drain in a colander, then spread the potatoes in a single layer on a sheet pan. Allow to cool completely at room temperature, about 20 minutes. Do not combine warm potatoes with the dressing.1 pound waxy potatoes
- In a large mixing bowl, combine the diced ham, peas, pickles, diced apple, and drained capers. Toss gently until evenly distributed.1 cup cooked ham, 1 cup cooked peas, 1 cup dill pickles, 1 medium apple, 2 tablespoons capers
- Add the completely cooled potatoes to the bowl. In a small bowl, stir together the mayonnaise and mustard, then pour over the salad. Fold gently with a spatula until everything is evenly coated — avoid stirring vigorously or the potatoes will break apart.1 pound waxy potatoes, 1 cup mayonnaise, 1 teaspoon mustard
- Season with salt and pepper to taste. Cover tightly and refrigerate for at least 1 hour (or overnight) before serving. Taste again and adjust seasoning just before serving — chilled food often needs a little extra salt.1 pinch salt, 1 pinch ground black pepper
Notes
Nutrition
Common questions
What kind of potatoes should I use for Huzarensalade?
Use waxy potatoes — varieties like Yukon Gold, red potatoes, or fingerlings. They hold their shape after boiling and dicing, which matters because the salad is folded, not mashed. Starchy potatoes like Russets will break apart and turn the texture gluey.
Can I make this salad the night before a party?
Yes, and it’s actually the recommended approach. Making it the night before gives the dressing time to absorb evenly, and the flavors are noticeably better after several hours of chilling. Just give it a gentle stir before serving and taste for seasoning.
How much do the pickles matter — can I use sweet pickles instead of dill?
The type of pickle changes the whole character of the salad. Dill or sour pickles keep the flavor savory and tangy, which balances the mayo and apple. Sweet pickles push the salad into a sweeter direction that most people find too cloying here — stick with a brined, unsweetened variety if you can.
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- Creamy Macaroni Salad
- Sweet and Tangy Grape Chicken Salad
- Hearty Shepherd’s Pie
- Homemade Classic Cranberry Sauce
