Huzarensalade (Dutch Salad)

Boil potatoes in salted water until tender, about 20 minutes.

Peel and dice the potatoes once cooled.

Cook carrots and peas in boiling water until tender, about 5-7 minutes.

Drain and cool the carrots and peas.

Finely chop pickles and onion.

Dice the apple and boiled eggs.

Cut ham, salami, and cheese into small cubes.

In a large bowl, combine potatoes, carrots, peas, pickles, onion, apple, eggs, ham, salami, and cheese.

In a separate bowl, mix mayonnaise and mustard to create the dressing.

Add the dressing to the salad mixture and gently fold to combine.

Season with salt and black pepper to taste.

Chill the salad in the refrigerator for at least 1 hour before serving.

Garnish with chopped parsley before serving.

Allergens