Best 4 Potato Salad Dutch Style Recipes

Embark on a culinary journey to the Netherlands with our delectable Dutch-style potato salad recipes. Savor the harmonious blend of creamy mayonnaise, tangy vinegar, and a symphony of herbs and spices, creating a delightful symphony of flavors that will tantalize your taste buds.

This versatile dish, known as "aardappelsalade" in Dutch, is a staple at Dutch gatherings, picnics, and barbecues. With its vibrant colors and refreshing taste, it's a crowd-pleaser that perfectly complements grilled meats, fish, or as a standalone vegetarian delight.

Our collection features a diverse range of recipes that cater to various dietary preferences and culinary inclinations. From the classic mayonnaise-based salad to lighter variations with yogurt or sour cream, we've got you covered.

For those with a penchant for bold flavors, our spicy potato salad, infused with a fiery kick of chili peppers, is sure to ignite your senses. If you prefer a milder touch, our sweet potato salad, with its naturally sweet and earthy notes, is an excellent choice. And for a vegan twist, our vegan potato salad, crafted with plant-based mayonnaise and creamy avocado, offers a delightful dairy-free alternative.

No matter your preference, our Dutch-style potato salad recipes guarantee a culinary experience that will transport you to the heart of the Netherlands. So, gather your ingredients, don your apron, and let's embark on this flavorful adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

DUTCH POTATO SALAD (HUZARENSALADE)

Dutch Potato Salad (Huzarensalade) image

Make and share this Dutch Potato Salad (Huzarensalade) recipe from Food.com.

Provided by Chef PotPie

Categories Dutch

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs yukon gold potatoes, boiled and diced
2 apples, diced
5 gherkins, diced
3/4 lb ham steak, diced
1 (16 ounce) can corn, drained
1 handful parsley, chopped
2 tablespoons white wine vinegar
1/2 cup mayonnaise
salt & pepper
3 hard-boiled eggs
1 head green leaf lettuce
2 tomatoes, wedged
1/2 a cucumber, sliced
gherkin, as desired
6 -8 slices deli ham, rolled

Steps:

Place potatoes in cold, salted water and bring to a boil. Cook until tender. Cool and dice.
Combine dressing ingredients in a small bowl.
Add all salad ingredients to a large bowl. Mix in dressing.
Spoon onto a lettuce-lined serving platter with accompaniments decorating the edges.

Nutrition Facts : Calories 383.2, Fat 9.1, SaturatedFat 2.7, Cholesterol 134.8, Sodium 1616.1, Carbohydrate 54.1, Fiber 7.7, Sugar 13.7, Protein 25.4

MY GRANDMA'S PA DUTCH POTATO SALAD

My Grandma's Pa Dutch Potato Salad image

So many potato salad recipes try to make themselves better by adding unusual ingredients. I can guarantee those will be the ones still sitting on the table after the picnic is over. This recipe came from my Grandma who was born in the late 1800's and it's the only one we keep coming back to!

Provided by Cabin Cat

Categories Potato

Time 1h

Yield 1 large bowl, 10-15 serving(s)

Number Of Ingredients 7

Ingredients

15 medium potatoes, cooked & cubed to the size your family likes*
6 large eggs, hard cooked
1 small onion, minced
2 -3 celery ribs, minced, twice as much as you have onion
1 tablespoon pickle relish, heaping
1 cup mayonnaise, to moisten depends on type of potato
1/4 cup minced fresh parsley

Steps:

Mix all ingredients together. Some add crisp fried chopped bacon but its not really necessary.
Keep in mind that some types of potato absorb more mayonaise than others.
Pile into a nice glass bowl, and decorate top with more thin-sliced eggs and parsley sprigs.
*note: 15 potatoes or 5 pounds, whichever comes first.

Nutrition Facts : Calories 387.1, Fat 11, SaturatedFat 2.2, Cholesterol 117.7, Sodium 248.5, Carbohydrate 63.2, Fiber 7.3, Sugar 5, Protein 10.6

AUTHENTIC GERMAN POTATO SALAD

Authentic German Potato Salad image

This authentic German potato salad recipe came from Speck's Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the '50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! -Violette Klevorn, Washington, Missouri

Provided by Taste of Home

Categories Lunch Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

3 pounds medium red potatoes
5 bacon strips, diced
1 medium onion, chopped
1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1-1/4 cups sugar
1 cup cider vinegar
3/4 cup water
3 tablespoons minced fresh parsley

Steps:

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.

Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 706mg sodium, Carbohydrate 65g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

Tips:

Boil the potatoes until tender, but not mushy. Overcooked potatoes will break apart and make the salad mushy.
Use a variety of potatoes. This will give the salad a more interesting texture and flavor. Good choices include Yukon Gold, red potatoes, and fingerling potatoes.
Let the potatoes cool completely before adding the other ingredients. This will help to prevent the salad from becoming watery.
Use a light hand when dressing the salad. You don't want the salad to be too oily or vinegary.
Serve the salad immediately or chill it for later. Potato salad is best served fresh, but it can also be chilled for up to 3 days.

Conclusion:

Dutch potato salad is a delicious and versatile dish that can be served as a side dish or a main course. It's perfect for picnics, potlucks, and summer gatherings. With its creamy dressing and tangy flavor, Dutch potato salad is sure to be a hit with your family and friends.