Gluten-Free Huzarensalade (Dutch Potato Salad)
A colorful and flavorful gluten-free Dutch potato salad with beets, pickles, apples, and a creamy dressing.
Ingredients
- about 910 g Potatoes, peeled and cubed
- 1 cup Beets, cooked and cubed
- 1 cup Pickles, diced
- 1 cup Apple, diced
- 1 cup Peas, frozen
- 1/2 cup Mayonnaise
- 2 tbsp Sour cream
- 1 tsp Dijon mustard
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
- 2Drain the potatoes and let them cool slightly.
- 3In a large bowl, combine potatoes, beets, pickles, apple, and peas.
- 4In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, salt, and pepper.
- 5Pour the dressing over the potato mixture and toss gently to combine.
- 6Refrigerate for at least 1 hour before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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