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Huzarensla (Dutch Meat and Potato Salad)

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“This traditional Dutch recipe is definitely a meal. We love it. The prep time does not include the chill time.”
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

Directions

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

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