Huzarensalade is a Dutch potato salad built around diced cooked beef or ham, peas, pickles, and a mustard-lemon mayonnaise dressing. It is substantial enough to serve as a full meal, not just a side dish. If you want something you can make ahead, pull from the fridge, and actually feel full after eating, this is it.
What makes this version work
Two things matter most here. First, the potatoes need to be fully cooled before you add the dressing โ warm potatoes absorb mayo unevenly and turn the whole bowl greasy. Give them at least 20 minutes on the counter, or spread them on a sheet pan to speed that up. Second, the mustard does real work in this dressing: it emulsifies the mayo and lemon juice so the dressing clings to every cube of potato and meat instead of pooling at the bottom of the bowl. Donโt skip it or reduce it โ that tang is what keeps the salad from tasting flat.
Smart swaps
- Beef or ham: Leftover roast beef works well here. If youโre using deli ham, pat it dry first โ wet deli meat makes the dressing watery.
- Dill pickles: These are not optional in spirit. If you swap them for sweet gherkins, reduce or skip any added sugar elsewhere, since the balance tips sweet fast.
- Mayonnaise: A full-fat mayo holds the dressing together better than light versions. If you use Greek yogurt to replace part of it, keep the ratio at no more than half yogurt or the dressing becomes too thin to coat.
- Frozen peas: Thaw them in a colander and blot dry. Wet peas dilute the dressing noticeably by the time the salad reaches the table.
Make-ahead notes
This salad is genuinely better after a 30-minute rest in the fridge, and it holds well for up to 24 hours covered. Beyond that, the potatoes start to break down and the pickles soften too much. If youโre making it more than a few hours ahead, keep the sliced hard-boiled eggs separate and add them just before serving โ they dry out and discolor when stored on top of a dressed salad. Dress it at the table if youโre bringing it to a gathering โ a pre-dressed salad that sits out for more than an hour loses its texture. Store leftovers in an airtight container in the fridge and eat within two days.
Mistakes to avoid
- Cutting the potatoes too large: Cubes bigger than 1 cm donโt absorb the dressing well and make the salad hard to eat with a fork. Keep them small and uniform so they cook evenly too.
- Under-seasoning the cooking water: The potatoes pick up almost no salt after theyโre drained. Salt the boiling water generously โ it should taste noticeably salty โ or the base of the salad will taste bland no matter how good your dressing is.
- Skipping the chill time: Mixing and serving immediately means the flavors havenโt had time to come together. The 30-minute minimum in the recipe is real โ the mustard and lemon need time to mellow into the mayo.
- Over-mixing when combining: Stir gently. Potatoes that are just fork-tender will break apart if you mix aggressively, and youโll end up with a mash rather than a salad with distinct pieces.
- Adding the onion raw without tasting first: Raw onion sharpness varies a lot. If yours is very pungent, soak the chopped onion in cold water for 10 minutes and drain before adding โ it takes the edge off without losing the flavor.
Huzarensalade
Ingredients
- 3 medium potatoes peeled and diced into 1-cm cubes
- 200 grams cooked beef or ham cut into small cubes
- 1 cup frozen peas thawed
- 2 units hard-boiled eggs sliced
- 3 units dill pickles finely chopped
- 1 small onion finely chopped
- ยฝ cup mayonnaise use a high-quality brand
- 1 tablespoon mustard preferably Dijon for a slightly tangy kick
- 1 tablespoon fresh lemon juice
Instructions
- Boil the diced potatoes in salted water for about 10 minutes or until fork-tender. Drain and allow them to cool completely in a large mixing bowl.
- Once the potatoes are cooled, add the diced beef or ham, peas, chopped pickles, and onion to the bowl with the potatoes.
- In a separate small bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the salad ingredients and gently mix until all ingredients are well coated. Adjust seasoning if necessary.
- Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, garnish with sliced eggs and a sprinkle of fresh parsley if desired.
Notes
Nutrition
Your questions, answered
Can I use canned potatoes instead of boiling fresh ones?
Fresh potatoes give a much better result here. Canned potatoes are already soft and tend to fall apart when mixed with the dressing, leaving you with a mushy texture rather than distinct cubes.
How do I know when the potatoes are done without overcooking them?
Start testing at the 8-minute mark by piercing a cube with a fork โ it should slide in with light resistance, not fall apart. Pull them off the heat the moment theyโre just tender; they continue cooking slightly from residual heat as you drain them.
Can I make this salad the night before?
Yes, up to 24 hours ahead is fine. Store the sliced eggs separately and add them right before serving so they donโt dry out or discolor.
Is there a way to make the dressing less rich without losing creaminess?
Replace up to half the mayonnaise with full-fat Greek yogurt. Going beyond half makes the dressing too loose to coat the ingredients properly.
What should I serve alongside this to make it a complete meal?
A thick slice of rye or sourdough bread is the most straightforward option โ itโs how this salad is traditionally eaten in the Netherlands. A simple green salad on the side also works if you want more vegetables without adding prep time.