Franciasaláta – Hungarian French Salad Recipe – Hungarian Special
Franciasaláta, or Hungarian French Salad, is a beloved salad often served during festive gatherings and holiday meals in Hungary. It brings together diced carrots, potatoes, peas, and tart apples with crunchy pickles and a creamy mayonnaise-based dressing, making a dish that balances tangy, sweet, and savory flavors in every bite. Often chilled for an hour to let flavors meld, this refreshing salad makes a cool, crisp accompaniment to rich meats or can stand alone as a satisfying vegetarian side.
- 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 an added earthy note.
Pickle Substitute: If gherkins are unavailable, any type of tangy dill pickles will work well.
Texture Tip: Dice all ingredients into uniform small cubes to ensure a smooth coat of dressing on each piece.
Chill Time: Refrigerate for at least 1 hour before serving—cold rest helps flavors meld and improves texture.
Storage Advice: Store covered in the refrigerator for up to 2 days. Stir gently before serving to re-mix any settled dressing.
Serving Suggestions: Pairs beautifully with roasted meats, schnitzels, or as part of a cold festive platter; works well inside a sandwich with cold cuts.
