Huzarensalade

Ingredients

• 500g (1.1 lb) potatoes, boiled and cubed 500g (1.1 lb) potatoes, boiled and cubed
• 300g (10.6 oz) cooked beef or ham, diced 300g (10.6 oz) cooked beef or ham, diced
• 100g (3.5 oz) pickles, finely chopped 100g (3.5 oz) pickles, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 carrot, finely diced 1 carrot, finely diced
• 1 red bell pepper, finely diced 1 red bell pepper, finely diced
• 2 hard-boiled eggs, chopped 2 hard-boiled eggs, chopped
• 3 tablespoons mayonnaise 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped 1 tablespoon fresh chives, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the boiled and cubed potatoes, diced beef or ham, pickles, onion, carrot, red bell pepper, and chopped hard-boiled eggs.
2. 2.
   In a separate small bowl, whisk together the mayonnaise, Dijon mustard, chopped parsley, and chopped chives until well combined.
3. 3.
   Pour the dressing over the potato mixture and gently toss until all the ingredients are evenly coated.
4. 4.
   Season with salt and pepper to taste.
5. 5.
   Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
6. 6.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but still hold their shape. Overcooking can result in mushy potatoes, which may affect the texture of the salad.
• Pickles — Opt for dill pickles or gherkins for their tangy flavor. If you prefer a milder taste, you can use sweet pickles instead.
• Mayonnaise — Use a good-quality mayonnaise for the dressing to ensure a creamy and rich flavor.

Tips & Tricks

• For a twist, you can add a tablespoon of capers or chopped olives to the salad for an extra burst of flavor.
• If you prefer a lighter dressing, you can substitute half of the mayonnaise with Greek yogurt.
• Feel free to customize the salad by adding other vegetables such as peas, corn, or cucumber.
• Serve the Huzarensalade on a bed of fresh lettuce leaves for an attractive presentation.
• Leftovers can be stored in the refrigerator for up to 2 days, but keep in mind that the texture may slightly change.

Serving advice

Huzarensalade is best served chilled as a main course or as a side dish. It pairs well with crusty bread or as a topping for rye crackers. Garnish with a sprinkle of fresh parsley or chives for an added touch of color.

Presentation advice

To elevate the presentation, you can arrange the salad in a ring mold on individual plates and garnish with a slice of pickle or a sprig of parsley. Alternatively, serve it in a large glass bowl, allowing the vibrant colors of the ingredients to shine through.