Huzare Sla Dutch Beet And Potato Salad Recipes
BEET AND POTATO SALAD
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 4 grams, TransFat 0 grams
RUSSIAN BEET AND POTATO SALAD
A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
- Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Fat 7 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 384 mg, Sugar 2.9 g
HUZARENSLA (DUTCH MEAT AND POTATO SALAD)
This traditional Dutch recipe is definitely a meal. We love it. The prep time does not include the chill time.
Provided by PanNan
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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
Dutch potato salad, made with beets and leftover meat, this delicious cold salad looks wonderful garnished with sliced egg on a bed of lettuce. Perfect for a cool summer supper, my mother often made this family favorite. This recipe is a taste as you go recipe and is as much fun to make as to eat!
Provided by itszspot
Categories Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
HUZARENSLA
This Dutch recipe is my favorite pork salad. If you don't like beets, omit the beet. I don't bother to peel the tomato.
Provided by echo echo
Categories Pork
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
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