Surinaamse Huzarensalade Recept | Surinamese Beet Potato Salad Recipe | Suriname Kitchen

Boil 1 kilogram of potatoes until cooked.

In a separate pot, boil 300 grams of chicken breast until cooked through.

Drain the sweet corn from 2 small cans and set aside.

Prepare 2 small cans of pickled beets and set aside.

Once the potatoes are cooked, peel and press them using a potato ricer.

Blend the cooked chicken breast until finely shredded.

In a large mixing bowl, combine the pressed potatoes, shredded chicken, drained sweet corn, and diced silver onions.

Add 1 red bell pepper (diced) to the mixture.

Season with salt and mix well.

Add 3/4 cup of mayonnaise and 1 tablespoon of sweet and sour pickles to the bowl.

Mix all ingredients thoroughly until well combined.

Add 1/2 tablespoon of sugar and mix again.

Transfer the salad to a serving dish and decorate with iceberg lettuce on top.

Slice some additional ingredients for decoration and place them on top of the salad.

Equipment Needed

Dietary

Allergens