Huzarensalade: Classic Dutch Potato Salad Recipe
This Dutch classic, Huzarensalade, is a vibrant and hearty potato salad that finds its origins in bygone European kitchens where economical yet palatable meals were quintessential. Known for its delightful combination of textures and flavors, this salad is a blend of creamy potatoes, tart pickles, and flavorful meats, making it a superb accompaniment to any meal.
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
Storage: Refrigerate in an airtight container for up to 3 days. If serving after 24 hours, stir in 2-3 tablespoons of fresh mayonnaise to refresh the dressing.
Freezing: This salad does not freeze well — the potatoes turn grainy and the mayonnaise breaks.
Make-Ahead: Prepare the full salad up to 24 hours in advance. The flavours improve significantly after several hours of chilling.
Substitutions: Replace ham with cooked chicken breast, or use a mix of both. For a tangier dressing, stir 1 teaspoon of apple cider vinegar into the mayonnaise before folding.
Pro Tip: Spread the boiled potato cubes on a sheet pan in a single layer to cool — they'll be ready in about 20 minutes and won't absorb the dressing unevenly.
Nutrition
Serving: 1servingCalories: 398kcalCarbohydrates: 25gProtein: 8gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 29mgSodium: 742mgPotassium: 559mgFiber: 5gSugar: 5gVitamin A: 92IUVitamin C: 21mgCalcium: 34mgIron: 1mg
We'd love to know if you enjoyed this recipeRate this Recipe !
