Huzare Sla Dutch Beet And Potato Salad Food

POTATO AND BEET SALAD

Steps:

• Mix all salad dressing ingredients in a large bowl.
• Toss remaining ingredients into the large bowl with dressing, toss to coat.
• Chill for at least 1 hour overnight is best.
• Top with sliced egg and sprinkle paprika.

HUZARE SLA - DUTCH BEET AND POTATO SALAD

Steps:

• peel, cook and mash potatoes.
• drain beets and mash thoroughly and add to the potatoes.
• dice the meat
• dice 6 of the hard boiled eggs
• dice about 1/2 of the sweet gherkins, cocktail onions, and dill pickles
• add diced meat into the mashed potato mix.
• add diced gherkins, cocktail onions, and dill pickles to taste.
• add mayonnaise to taste, at least 2 tablespoons to start.
• fold in diced eggs.
• shape into mound on top of bed of lettuce leaves.
• cover mound with a thin layer of mayonnaise.
• slice remaining eggs and distribute evenly on the mound.
• chill and enjoy.

BEET AND POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add beets, reduce heat, and simmer until tender, about 30 minutes. Drain and let cool. Peel and quarter beets.
• Meanwhile, put potatoes in another pan, and cover with water by about 1-inch. Add salt and bring to a boil, reduce heat and simmer until tender, about 10 minutes. Drain and let cool, halve lengthwise.
• Coarsely chop beet greens, (you will need about 4 cups). Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic, and cook stirring until golden, 2-3 minutes. Add beet greens and cook until wilted, about 3 minutes. Transfer greens to a paper towel to drain.
• Toss together beets, potaotoes, beet greens, blue cheese, pepper and remaining oil. Serve immediately.

DUTCH POTATO SALAD (HUZARENSALADE)

Steps:

• Place potatoes in cold, salted water and bring to a boil. Cook until tender. Cool and dice.
• Combine dressing ingredients in a small bowl.
• Add all salad ingredients to a large bowl. Mix in dressing.
• Spoon onto a lettuce-lined serving platter with accompaniments decorating the edges.

HUZARENSLA (DUTCH MEAT AND POTATO SALAD)

Steps:

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

HUZARENSLA

Steps:

• In a bowl, combine pork through onion.
• Mix together the oil, vinegar, salt and pepper to make dressing.
• Pour dressing over salad and toss to coat well.
• Line a flat serving dish with several lettuce leaves.
• Arrange the salad in a"boat" shape in lettuce.
• Cover the boat with a very thin layer of mayonnaise.
• Garnish top with sliced egg, gherkin and tomato.