Description
This is a really basic, simple, and easy-to-make traditional potato salad from Holland. Great recipe to finish up corned beef and potato leftovers! It’s hearty and savory with a zesty sweet tang to it. Normally served for parties but can be served as a side dish for lunch or appetizer. Serve with fresh white or brown bread rolls.
Ingredients
- ¾ cup mayonnaise (Optional)
- 3 tablespoons ketchup
- 2 tablespoons warm water
- 1 tablespoon apple cider vinegar
- ½ cup pickled gherkins, chopped
- ½ cup marinated cocktail onions, cut in half
- ¾ cup diced Granny Smith apple (Optional)
- ½ cup carrot, shredded (Optional)
- 1 ½ cups canned corned beef, shredded
- 2 cups coarsely mashed potatoes
- 1 pinch salt and ground black pepper to taste (Optional)
- ½ cup cucumber, halved and thinly sliced
- ½ cup cherry tomatoes, halved
- 4 hard-cooked eggs, sliced
- 2 tablespoons mayonnaise (Optional)
Prep Time: 30 mins
Total Time: 2 hrs 30 mins
Servings: 6