Huzarensla
Huzarensalade·(hoo-ZAR-en-slah)
The Indo-Dutch Heritage: Diaspora Comfort Food
If there is one dish that instantly teleports an Indo-Dutch kid back to a crowded suburban kitchen on New Year's Eve, it is Huzarensla. Born in Europe, adapted in the tropical heat of the Dutch East Indies, and perfected in the American diaspora, this stunning pink potato salad is a beautiful collision of savory beef, earthy beets, sweet pineapple, and tart green apples. While purists historically spent hours stewing beef, a working grandmother knew that relying on high-quality deli roast beef and the tangy sweetness of Miracle Whip captures that exact, nostalgic homeland flavor in a fraction of the time.
Before you start
Order the right cut at the deli.
Ask your local deli counter for a single half-inch thick slice of quality roast beef. This makes it incredibly easy to dice into the perfect quarter-inch cubes.
Ingredients
- Yukon Gold potatoes2 lb
- carrot1 large
- sweet peas1 cup
- thick-cut deli roast beef1/2 lb
- vacuum-sealed cooked beets2 med
- Granny Smith apple1 med
- canned pineapple chunks1 cup
- cocktail onions1/2 cup
- cornichons1/2 cup
- eggs4 large
- mayonnaise1/2 cup
- Miracle Whip1/2 cup
- Dijon mustard1 tbsp
- pickle juice1 tbsp
- granulated sugar1 tsp
- ground white pepper1/4 tsp
- saltto taste
- Romaine or Butter lettuce1 head
Method
- 01
Boil the root vegetables until just fork-tender.
Bring a large, generously salted pot of water to a boil. Cook the potatoes and carrots for 8 to 10 minutes, dropping in the peas during the last minute, then drain thoroughly and spread on a baking sheet to cool.
- 02
Press the excess moisture from the fruit.
Wrap the diced apple and pineapple in a paper towel and gently press to absorb excess juice and prevent a watery salad.
- 03
Separate and prepare the hard-boiled eggs.
Slice two eggs and reserve them in the fridge for garnish. Separate the yolks and whites of the remaining two; finely chop the whites and place the yolks in a small bowl.
- 04
Create the velvety dressing.
Mash the reserved egg yolks completely smooth with a fork, then whisk in the mayonnaise, Miracle Whip, Dijon mustard, pickle juice, sugar, and white pepper.
- 05
Combine the salad base.
In a large mixing bowl, toss the cooled potatoes, carrots, peas, beef, beets, apple, pineapple, cocktail onions, chopped cornichons, and chopped egg whites.
- 06
Fold in the dressing and chill.
Pour the dressing over the top and gently fold from the bottom up until the beet juice turns everything a beautiful pastel pink. Cover tightly and refrigerate for at least two hours, or ideally overnight, to let the starches absorb the flavors.
- 07
Plate and serve.
Line a wide platter with crisp lettuce leaves, scoop the chilled salad into the center in a neat dome, and garnish with the reserved sliced eggs and a few extra cornichons.
Notes
Embrace the Miracle Whip.
Using a fifty-fifty blend of mayonnaise and Miracle Whip is the ultimate diaspora secret to mimicking traditional Dutch slasaus, providing the perfect sweet-and-sour tension that standard mayonnaise lacks.
White pepper is essential.
White pepper provides the authentic flavor backbone for this dish and many others from the region. Avoid substituting black pepper if at all possible.