Huzarensla (Dutch Meat and Potato Salad)

Recipe by PanNan
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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 14
    lb chopped cooked cold left over meat (ham, roast beef, chicken, etc.)
  • 2
    cooked beets, chopped (fresh or canned)
  • 8
    medium cooked potatoes, chopped (preferably less starchy white potatoes, not Russets)
  • 1
    tart apple, chopped
  • 6
    pickled pearl onions or 4 fresh green onions, chopped
  • 1
    pickle, chopped
  • 1
    tablespoon pickle juice
  • 1
    cup mayonnaise or 1 cup salad dressing
  • 1
    dash maggi seasoning (or Kitchen Bouquet seasoning, or soy or Worcestershire)
  • salt and pepper
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DIRECTIONS

  • Mix all the ingredients together.
  • Refrigerate for a couple of hours for best flavor.
  • Spread on a platter lined with lettuce leaves and smooth the top.
  • Decorate top and sides with dollops of mayonnaise, sliced hard boiled egg, sliced tomato, parsley and a dusting of paprika.
  • Serve with your favorite bread.
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