Grenadian Huzarensalade

Ingredients

In the Grenadian version of Huzarensalade, we incorporate traditional Grenadian spices and flavors to give it a Caribbean twist. The original Dutch recipe is typically milder in flavor and uses ingredients like pickles and mayonnaise. In this adaptation, we replace the pickles with diced bell peppers for a burst of freshness and add scotch bonnet peppers for a spicy kick. The dressing is also enhanced with thyme and allspice to infuse the salad with Grenadian flavors. We alse have the original recipe for Huzarensalade, so you can check it out.

• 4 large potatoes, boiled and cubed (800g / 1.76 lbs) 4 large potatoes, boiled and cubed (800g / 1.76 lbs)
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 2 scotch bonnet peppers, seeded and minced 2 scotch bonnet peppers, seeded and minced
• 1 cup (240ml) mayonnaise 1 cup (240ml) mayonnaise
• 2 tablespoons mustard 2 tablespoons mustard
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (Saturated Fat: 3g)
• Carbohydrates: 32g (Sugar: 4g)
• Protein: 4g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the boiled and cubed potatoes, diced bell peppers, chopped red onion, and minced scotch bonnet peppers.
2. 2.
   In a separate bowl, whisk together the mayonnaise, mustard, fresh thyme leaves, ground allspice, salt, and pepper until well combined.
3. 3.
   Pour the dressing over the potato mixture and gently toss until all the ingredients are evenly coated.
4. 4.
   Adjust the seasoning to taste and refrigerate for at least 1 hour to allow the flavors to meld together.
5. 5.
   Serve chilled and enjoy the spicy Caribbean twist on this classic potato salad.

Treat your ingredients with care...

• Scotch bonnet peppers — Handle with gloves and be cautious while mincing, as they are very spicy. Adjust the amount according to your heat preference.

Tips & Tricks

• For a milder version, remove the seeds and membranes from the scotch bonnet peppers before mincing.
• Add a squeeze of lime juice for an extra burst of freshness.
• Feel free to add other diced vegetables like cucumber or celery for added crunch.
• Serve the salad on a bed of lettuce for an attractive presentation.
• This salad tastes even better the next day, as the flavors continue to develop.

Serving advice

Grenadian Huzarensalade is best served chilled as a side dish alongside grilled meats, seafood, or as part of a buffet spread. It pairs well with Caribbean dishes such as jerk chicken or grilled fish.

Presentation advice

To enhance the presentation, garnish the salad with fresh thyme leaves and sprinkle a pinch of ground allspice on top. Serve it in a colorful bowl or on a platter to showcase the vibrant colors of the diced vegetables.