potato salad/dutch huzarensalade

Wash and peel approximately 2 pounds of russet potatoes.

Boil the potatoes until cooked well.

Slice one apple and chop all vegetables including pickled jalapeno peppers, cucumbers, and red bell pepper.

Mash the boiled potatoes using a masher.

Chop all vegetables finely, including the jalapeno and red bell pepper for coloring.

Mix the mashed potatoes with the chopped vegetables, including 1.5 cups of corn, 1 cup of cucumber pickles, 1 cup of red beets, and one big chopped apple.

Add 1 cup of eggless mayonnaise to the mixture.

For a healthier version, substitute mayonnaise with Greek yogurt.

Season with 1 teaspoon of pink salt, noting that no salt was added while boiling the potatoes.

Mix everything well and refrigerate before serving.

Equipment Needed

Dietary

Allergens