Franciasaláta – Hungarian French Salad Recipe – Hungarian Special
Franciasaláta, or Hungarian French Salad, is a beloved traditional dish often served as a side at festive gatherings and holiday meals in Hungary. Despite its name, it is a uniquely Hungarian creation, blending diced vegetables, tart pickles, and apples with a rich and creamy mayonnaise-based dressing. This refreshing salad strikes a perfect balance between tangy and sweet flavors, offering a cool, crunchy complement to hearty meats or being enjoyed simply on its own. Let’s dive into creating this delicious and vibrant salad
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
For the Salad:
- 1 cup diced carrots
- 1 cup diced potatoes
- 1/2 cup diced peas (fresh or frozen)
- 1/2 cup diced pickles (gherkin-style)
- 1/2 cup diced apples (firm and tart, like Granny Smith)
- 1/4 cup canned sweet corn (optional)
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons sour cream or plain yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1 tablespoon pickle brine (from the jar)
- Salt and pepper to taste
- Lemon juice (optional, to taste)
Prepare the Vegetables:
Peel and dice the carrots and potatoes into small, uniform cubes.
In a pot of boiling salted water, cook the carrots, potatoes, and peas until just tender but still firm (about 5–7 minutes).
Drain immediately and rinse under cold water to stop the cooking. Set aside to cool.
Prepare the Salad:
In a large mixing bowl, combine the cooled carrots, potatoes, peas, diced pickles, diced apples, and sweet corn (if using).
Gently mix to distribute the ingredients evenly.
Make the Dressing:
In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, sugar, and pickle brine.
Season with salt, pepper, and a squeeze of lemon juice if desired.
Taste and adjust seasoning to balance creaminess and tanginess.
Assemble the Salad:
Pour the dressing over the vegetable mixture.
Gently fold the salad until everything is evenly coated.
Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Serve:
Spoon the Franciasaláta into a serving bowl.
Garnish with fresh herbs like parsley if desired.
Serve chilled, ideally alongside roasted meats, schnitzels, or as part of a festive cold platter.
Recipe Notes :
Vegetable Variations : You can add diced cooked parsnip or celery root for extra depth.
Pickle Substitute : If gherkins are unavailable, any tangy dill pickles work well.
Storage : Store covered in the refrigerator for up to 2 days. Stir before serving.
Serving Suggestion : Franciasaláta pairs beautifully with fried meats, roasted turkey, or even inside a sandwich with cold cuts.
