Huzarensalade (Dutch Potato Salad)
Diced ham, potatoes, peas pickles, onions and eggs are folded with a creamy dressing.
5 russet gold potatoes, skinned and diced
2 cups corned beef, shredded
1 cup DOLE® Chef-Ready Cuts Diced Apples, defrosted
½ cup carrots, shredded
¼ cup red onion, diced
½ cup gherkin pickles, diced
2 Tbsp apple cider vinegar
½ cup ketchup
½ cup mayo
Salt and pepper, to taste
5 hard boiled eggs, cut into quarters
1 cup seedless cucumber, diced
1 cup DOLE Chef-Ready Cuts Diced Apples, defrosted
- Boil potatoes in water for 30 minutes or until soft. Drain and cool at room temperature for an hour.
- In a mixing bowl add potatoes and rough mash them. Add corned beef, apples, carrots, red onion, pickles, vinegar, ketchup, mayo and mix well. Season with salt and pepper to taste.
- Serve at room temperature with fresh bread or crackers garnished with eggs, cucumbers and apples.