Name: Huzarensla
Ingredients: 1/4 lb chopped cooked cold left over meat (ham, roast beef, chicken, etc.); 2 cooked beets, chopped (fresh or canned); 8 medium cooked potatoes, chopped (preferably less starchy white potatoes, not Russets); 1 tart apple, chopped; 6 pickled pearl onions or 4 fresh green onions, chopped; 1 pickle, chopped; 1 tablespoon pickle juice; 1 cup mayonnaise or salad dressing; 1 dash maggi seasoning (or Kitchen Bouquet seasoning, or soy or Worcestershire); salt and pepper

Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Potato + oniontop 3% of all pairs

Smell alikemoderate

Cooked together9,023 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Beef + chickentop 4% of all pairs

Smell alikestrong

Cooked together2,148 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).
Beef + oniontop 7% of all pairs

Smell alikemoderate

Cooked together17,092 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Chicken + potatotop 7% of all pairs

Smell alikemoderate

Cooked together2,756 recipes

Shared aroma: (z)-4-decenal (green, must).
Beef + potatotop 8% of all pairs

Smell alikemoderate

Cooked together2,052 recipes

Shared aroma: sotolon (curry, maple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked meat: Adds savoury protein and bulk to the salad.
Potatoes: Form the body of the salad and absorb the dressing.
Beets: Add colour and a mild earthy sweetness.
Mayonnaise: Binds the chopped ingredients and adds richness and moisture.
Pickle: Adds acidity and a sharp tang that balances the rich dressing.
Tart apple: Adds crisp texture and a bright, acidic sweetness.

The step that matters

Refrigerate for a couple of hours. Chilling lets the mayonnaise and pickle juice soak into the potatoes and meat, so the flavours meld. Cutting the salad too soon leaves it bland and loose.

Swap the apple

How well each one fits the dish's main ingredients (meat, ham, beef, chicken, potato, onion, pepper):

Avocadofits better
Limefits better
Coconutfits better
Applethe original

Fit is the average pairing score against meat, ham, beef, chicken, potato, onion, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Pork	100g cooked	242
Chicken	100g cooked	165
Potato	1 medium (173g) baked	161
Apple	1 medium (182g)	95
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Beet	1/2 cup (85g)	35
Soy Sauce	1 tbsp (15ml)	9
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Meat	not in our table	0
Salad Dressing	not in our table	0

Huzarensla

Huzarensla

Ingredients

Directions

Make the salad

Plate and serve

Nutrition, whole recipe (rough)