Description
A delicate Dutch potato salad, perfect for summer picnics or as a buffet side. Creamy, tangy, and satisfying.
Ingredients
Units
Scale
- 2 lbs (1 kg) potatoes
- 6 large gherkins
- 1/3 cup carrot, finely diced
- 2 large shallots
- 2 lbs (200 g) cooked beef or veal, diced
- 1/3 cup frozen peas
- 8 tablespoons mayonnaise
- 2 tablespoons gherkin juice (from the gherkin jar)
- Salt
- pepper
- Hard-boiled eggs, halved or quartered
- Cherry tomatoes, halved
- Fresh parsley, chopped
- Extra gherkins, sliced
Instructions
- Prepare the Ingredients:
- Cook the Potatoes:
- Peel the potatoes and quarter the large ones, leaving small ones whole. Place them in a large pot, cover with water, and season with salt. Bring to a boil and cook until tender (test by pricking with a knife; if it slides in easily, they are done). Drain and let them cool until you can handle them comfortably.
- Dice the Vegetables:
- While the potatoes cool, finely dice the gherkins and shallots into 0.25 cm cubes. Dice the carrots and cooked meat into 0.5 cm cubes.
- Cook the Carrots and Peas:
- Bring a small pot of water to a boil. Add the diced carrot and cook for 30 seconds, then add the frozen peas and cook for another 15 seconds. Drain immediately and set aside in a bowl.
- Make the Sauce:
- Combine Ingredients:
- In a small bowl, mix the mayonnaise with the gherkin juice. Season generously with salt and pepper.
- Assemble the Salad:
- Cube the Potatoes:
- Once the potatoes are cool enough to handle, cut them into 1 cm cubes.
- Mix Everything Together:
- In a large bowl, combine the potato cubes, diced gherkins, shallots, carrots, peas, and diced meat. Pour the mayonnaise sauce over the mixture and gently mix until everything is evenly coated.
- Serve:
- Garnish and Present:
- Transfer the salad to a serving dish. Garnish with slices of hard-boiled eggs, halved cherry tomatoes, chopped parsley, and extra gherkins if desired. Serve immediately while slightly warm, or refrigerate and serve cold (note: serving cold may reduce the intensity of flavors).
Notes
- For optimal flavor, use freshly boiled potatoes still slightly warm when mixing the salad.
- To make this recipe vegetarian, substitute the cooked beef or veal with roasted vegetables like bell peppers and zucchini.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the flavors will meld beautifully overnight.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Dutch
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 50