Dutch Potato Salad (Huzaren Salade)

¾ cup mayonnaise

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

½ cup carrot, shredded

1 ½ cups canned corned beef, shredded

2 cups coarsely mashed potatoes

1 pinch salt and ground black pepper to taste

½ cup cucumber, halved and thinly sliced

½ cup cherry tomatoes, halved

4 hard-cooked eggs, sliced

2 tablespoons mayonnaise

Combine 3/4 cup mayonnaise, ketchup, warm water, and vinegar in a large bowl and mix well. Stir in chopped gherkins, cocktail onions, diced apple, and shredded carrot. Add corned beef, mashed potatoes, and salt and pepper to taste; mix well.

Form the potato salad on a plate as a loaf or a round mound. Garnish with slices of cucumber, halved cherry tomatoes, and slices of egg. Decorate with swirls or wavy lines of mayonnaise to add a little flair (see Cook s Note). Chill for at least 2 hours to allow the flavors to blend.