Hussar Salad

Huzarensalade

4 hardboiled eggs
1 tart apple
8 boiled potatoes
300 grams cooked veal
8 small dill pickles
1 boiled red beet
2 tbsp cocktail onions
4 tbsp vegetable oil
2 tbsp vinegar
3 tbsp mayonaise
1 tsp mustard
lettuce leaves
salt and pepper

Let boiled eggs, potatoes and veal cool. Combine oil, vinegar, mustard, salt and pepper into a sauce. Chop two of the hardboiled eggs and cut the other two in half, take out the yolks, chop both the whites and yolks separately to be used later. Peel, core and chop the apple. Peel the beet and dice it, setting one table spoon (tbsp) aside. Chop 4 of the pickles and cut the other four into fans.

Chop 1 tbsp onions and slice the rest. Chop the potatoes and the meat. Set one tbsp of chopped meat to the side. Combine sauce, the two eggs chopped, apple, beet, the diced pickes and onions, potatoes and meat. Add pepper, salt and vinegar to taste. Cover a serving platter with lettuce leaves and spoon the salad in the middle.

Smooth the surface and scoop the mayonaise over it, garnish it with fanned pickles, chopped egg whites and yolks, onion slices and 1 tbsp chopped meat.

The name is probably derived from the meal - of leftovers made into a salad - served from the kitchens of the well-to-do to visiting soldiers (hussars) calling on female staff of the house.