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Dutch Hussars’ Salad, AKA Huzarensalade

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Ingredients

Adjust Servings:
500 g of Boiled beef You can use more meat
4 Potatoes
5 Egg(s)
3 Carrot
1 can of Canned peas
4 Pickled cucumber
1 Apple Red apple
200 g of Mayonnaise
to taste Salt
to taste Grounded black pepper

Dutch Hussars’ Salad, AKA Huzarensalade

Features:
  • Dairy-Free
  • Gluten-Free
  • 45 min
  • Serves 8
  • Medium

Ingredients

Directions

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This New Year’s Eve, we stuck to a minimalist gastronomic scenario, namely, with Olivier Salad, Herring Under a Fur Coat and champagne. I caught myself thinking that the strange taste of Olivier with champagne does indeed clearly associate it with the New Year. That’s what it means to be born in the USSR. 🙂

Well, let’s expand our horizons. Salads similar to the Olivier salad are made all over Europe and outside of it. In the Netherlands, for example, they make Huzarensalade with boiled beef, which is similar in composition to Olivier or, rather, the Stolichny salad. Here the story goes that the Hussars invented the dish. As light cavalry on the move, they cut up leftover dinner, usually ham or meat and boiled vegetables and took it with them on the road. Hussars’ salad is still something the Dutch take with them on picnics or on the road when the long-awaited summer sunshine comes out. 

As I said, Huzarensalade is similar in composition to Olivier salad, but there are slight nuances. Northern cuisine likes to combine salty with sour and sweet, which is why in the Hussars’ salad, we will find a fresh apple, preferably with red skin. 🙂 Also, for a less dense consistency, the mayonnaise for the salad is slightly diluted with pickle brine. The cucumbers are pickled, which means they are sour and sweet. Eggs can be mixed in with the salad or served as a decoration next to it. The rest of the salad is similar.

Bon Appétit!

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Steps

1
Done

Boil the potatoes and carrots in their skins, aka jackets, until soft. Let them cool, then peel and dice them into medium 8 mm cubes. Dice boiled meat into the same size cubes. Then, dice pickles into slightly smaller cubes. Next, clean the apple from the seeds and leave the skin. Dice them the same way as pickles.
Place everything in one large bowl and mix, then taste it. The taste should already be balanced in sweetness, salt and sourness. If necessary, add more pickles.

2
Done

Dilute a little mayonnaise with cucumber brine to get a more liquid dressing.

3
Done

Now dress the salad mixture generously with mayonnaise dressing, salt and pepper, then mix it well. The salad should not be dry. You can add eggs to the salad or serve them as its decoration. If you are mixing eggs into the salad, dice them into medium cubes or use an egg slicer and mix them in briefly. We add the eggs at the end to avoid destroying them entirely by a long mixing.

4
Done

Place the ready salad into the fridge overnight. For festive serving, you can put the salad on a flat dish, brush it with mayonnaise and decorate it with eggs and tomatoes. For a picnic option, just take it with you and enjoy. :)
The salad keeps well in the fridge for 3 to 4 days, which means it can be made in advance and large quantities.
Bon Appétit!

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Herring Salad, AKA Herring Under a Fur Coat
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Swedish Herring Salad, AKA Sillsallad
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Herring Salad, AKA Herring Under a Fur Coat
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Swedish Herring Salad, AKA Sillsallad

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