Huzarensalade (Hussar's salad)

This recipe came from our "authentic" Dutch cookbook (put that way because I'm skeptical fo anything claiming to be ethnically authentic when it has been written and published in the US), and I made minimal changes to it, believe it or not. Reading the ingredient list I wasn't entirely sure about it, but the final product was both pretty and tasty.

Huzarensalade

Origin: Classic Dutch Cooking
Yield: serves 6
Ethnicity: Dutch

Ingredients:
  ● 1 lettuce (I used green leaf)
  ● 6 oz. potatoes, boiled
  ● 3 tbsp vegetable oil
  ● 3 tbsp white wine vinegar
  ● 1 tsp mustard
  ● 1 tart apple
  ● 4 gherkins, chopped
  ● 4 tbsp cocktail onions, chopped
  ● 1 beetroot, cooked, peeled, and diced
  ● 2 hardboiled eggs, diced
  ● 1 cup mayonnaise, divided
  ● salt and pepper
  ● 1 tbsp fresh parsley, chopped

Directions:
1. Wash lettuce leaves and tear into bite sized pieces. Divide between six bowls and set aside.

2. Dice the potatoes and peel and dice the apple. Mix with the oil, vinegar, and mustard in a bowl, and season with salt and pepper.

3. Set aside 1 tbsp each of the gherkins, onions, and beetroot for the garnish.

4. Carefully mix gherkins, onions, and eggs, with the potato, stirring until well combined.

5. Make a small mountain of this mixture over the lettuce leaves in each bowl.

6. Garnish with a sprinkling of parsley and a dollop of mayonnaise before serving.