Huzare Sla Dutch Beet And Potato Salad Food

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.

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:

• Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
• Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
• In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

ROASTED BEET AND SWEET POTATO SALAD

Steps:

• Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., In a microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 5-6 minutes or until tender. Drain and cool., Peel beets and cut into small wedges. On four salad plates, arrange the lettuce, fennel, beets and sweet potato. Sprinkle with nuts. Whisk the vinegar, water, honey, mustard, garlic, salt and pepper; gradually whisk in oil. Drizzle over salads. Serve immediately.

DUTCH POTATO SALAD (HUZAREN SALADE)

Steps:

• Combine 3/4 cup mayonnaise, ketchup, warm water, and vinegar in a large bowl and mix well. Stir in chopped gherkins, cocktail onions, diced apple, and shredded carrot. Add corned beef, mashed potatoes, and salt and pepper to taste; mix well.
• Form the potato salad on a plate as a loaf or a round mound. Garnish with slices of cucumber, halved cherry tomatoes, and slices of egg. Decorate with swirls or wavy lines of mayonnaise to add a little flair (see Cook's Note). Chill for at least 2 hours to allow the flavors to blend.