Monday, August 24, 2009

Huzarensla (Dutch Potato Salad)

My oma passed away six years ago this month so this recipe is a special tribute to her. She grew up during the Dutch occupation in Indonesia so she spoke fluent Dutch. She was also famous for two particular Dutch recipes...Huzarensla and Split Pea Soup.

Growing up, my sisters and I would spend the night at our grandparents' house before special occasions like my grandpa's birthday or their anniversary. Huzarensla and Split Pea Soup were guaranteed to be on the menu. But we didn't mind at all because hers were the best...they're lekker, as they would say in Dutch. :)

Huzarensla is potato salad combined with beets, tart apple, and pineapple. It's served over a bed of romaine lettuce and topped with sliced boiled eggs. You can add cubed meat to it also but oma always made them vegetarian.

Makes 8-10 servings

4 large potatoes (boiled)

1 beet (boiled or in a can)
1 C. pineapple
3 granny smith apples
1 C. Kraft Miracle Whip
8 boiled eggs
6 C. shredded romaine lettuce

Cooking instruction:

1. Cut potatoes, beet, pineapple, and apples into 1/4" cubes. To prevent the salad from becoming watery, wrap the fruits in paper towel and gently press to absorb the excess water.

2. Place the potatoes, beets, and fruits in a large bowl.

3. Add Miracle Whip and gently mix until even. You'll notice the salad will turn into a pretty pink color. Add more Miracle Whip if needed. Refrigerate for about 1 hour to chill.

*Note: You have to use Miracle Whip, not plain mayonnaise. This is the secret to her recipe! :)

4. To serve, place handful of romaine lettuce on a salad plate then add a generous scoop of the huzarensla. Top with sliced boiled egg.

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