D is for Dinner - Huzarensalade (potato salad)
This Sunday in Britannia Park (between 10 am-1 pm) it won't be hard to find the Dutch Community Association's family picnic. From the parking lot, just follow the trail of red, white and blue flags. Anouk Hoedeman is the president of the Dutch Community Association. She dropped by the studio to share a potato salad recipe with Alan.
Huzarensalade (Hussar Salad)
400 g potatoes
10 pearl onions
200 g cooked ham or other meat, diced (or diced cheese for a vegetarian version)
1 cup peas (frozen or fresh)
1 Tbs white wine vinegar
4 Tbs mayonnaise
freshly ground pepper
75 g lettuce (e.g. Boston, Bibb, leaf)
8 cherry tomatoes, cut in half
Boil eggs for about 10 minutes until hard-boiled.
Peel and wash potatoes, and cut into cubes. Cook for about 5 minutes in a pan with a little water and salt. Drain and cool.
Meanwhile, peel and dice apple. Finely dice gherkins and onions. If peas are fresh, steam them for a couple of minutes until they are crisp-tender.
Combine potatoes, apple, gherkins, onions, peas and ham in a bowl. Mix in the vinegar, mayonnaise. Season with salt and pepper. Arrange lettuce on plate or in bowl, top with the salad, and garnish with sliced egg, tomatoes and parsley.