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Catholic Recipe: Huzaren Salad


  • 1 cup (approximately) diced cooked veal or beef
  • 1 large sour pickle, minced
  • 1 large apple, peeled and diced
  • 1 cup diced cooked potatoes
  • 1 small onion, minced
  • 1 Tablespoon vegetable oil
  • 1-1/2 Tablespoon vinegar
  • mayonnaise
  • sliced hard-cooked egg
  • shredded pickled beets
  • Details

  • Serves: 4
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Netherlands

This is a simple Hungarian salad that can be made with leftover beef or veal. You'll need some time to boil the potatoes.


Combine first 5 ingredients. Mix oil, vinegar, and 2 Tablespoons mayonnaise; add to meat mixture; mix well. Garnish with additional mayonnaise, sliced hard-cooked egg, and shredded pickled beets. Makes 4 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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