Beef salad is one of those recipes I turn to whenever I have root vegetables in the fridge and feel like having something hearty yet cold. I don't complicate myself with the type of meat – I use chicken if I have some at home, or I make it without meat if I don't have anything cooked. I rarely stick to the strict recipe, but I always follow the same pattern to ensure it turns out tasty and balanced. This time I had chicken breast, so I went with that option.
Quick Info
Total time: about 2 hours (including cooling and cutting)
Preparation time: 40-50 minutes (plus cooling)
Cooking time: 45-60 minutes, depending on the vegetables and meat
Servings: 8-10 (a generous platter)
Difficulty: medium (more patience required for cutting)
Recipe type: cold salad, suitable for festive or family meals
Ingredients
6 medium potatoes
4 large carrots
1 small celery root
1 parsnip
1 cup of peas
350 g cooked chicken (breast) or beef shank (weighed after cooking)
Pickled cucumbers and bell peppers (about a small bowl, to taste)
Mayonnaise made from 4 egg yolks (2 cooked, 2 raw), about 1 liter of oil, lemon juice to taste
1 teaspoon mustard
Salt and pepper to taste
Preparation Method
1. Peel the carrots, celery, and parsnip. Wash the potatoes but leave them unpeeled. Place the root vegetables in a pot with cold water and a pinch of salt.
2. Boil the potatoes in their skins separately from the other vegetables to prevent them from breaking apart and changing flavor.
3. Boil the peas separately, ideally in salted water, until they are soft but not mushy. If using canned peas, rinse them well and drain.
4. Boil the chicken in salted water. For chicken breast cut into smaller pieces, 20-25 minutes from the first boil is sufficient.
5. Once all the vegetables are cooked, remove them from the water and let them cool completely. Do the same with the meat. Peel the potatoes once they have cooled down.
6. Cut all the vegetables (potatoes, carrots, celery, parsnip) and the meat into small cubes, roughly the same size. Do the same with the pickled cucumbers and bell peppers.
7. The pickles must be squeezed very well by hand, not just drained – otherwise, they will release water into the salad and thin out the mayonnaise.
8. For the mayonnaise, use 4 egg yolks (2 raw, 2 cooked), oil, and lemon juice to taste. First, beat the yolks with a little salt, then add the oil in a thin stream until you achieve the desired consistency. Add the lemon juice at the end, to taste.
9. In a large bowl, mix the meat, vegetables, squeezed pickles, peas, one teaspoon of mustard, and about three-quarters of the mayonnaise. Reserve the rest of the mayonnaise for garnish.
10. Mix everything well, then taste for salt. Don’t add too much at the beginning, as the pickles are also salty. You can add a little finely ground pepper (about half a teaspoon), to taste.
11. If you feel it needs more pickles, add them to taste – some prefer it more sour, others more neutral.
12. Place the salad on a platter and smooth it out with a spatula. Spread the remaining mayonnaise on top and garnish as you like: grated egg whites, slices of olives, bell peppers, or boiled carrots.
13. Let it chill in the fridge for at least 1-2 hours before serving.
Why I make this recipe often
It’s one of those cold salads that keeps well in the fridge and serves as a meal for several people. It doesn’t necessarily depend on meat, can be quickly adapted to whatever I have on hand, and is filling even without meat.
Tips and Variations
Tips
Squeeze the pickles well before adding them to the salad; otherwise, it will release water, and the mayonnaise will thin out.
Cut all the vegetables to similar sizes for a uniform taste and appearance.
Don’t add too much salt at the beginning; taste after mixing all the ingredients.
Substitutions
Beef can be used instead of chicken (beef shank).
The salad can be made without meat, using only vegetables and pickles.
Store-bought mayonnaise can be used if you don’t feel like making it at home, but the taste difference is significant.
Variations
You can add a little boiled parsley root if you have it.
You can skip the bell pepper or, conversely, add more if you want more acidity and color.
Some people like it with more peas; add according to your preference.
Serving Ideas
It is served cold, usually as an appetizer.
The garnish can be simple (just mayonnaise) or decorated with boiled eggs, olives, strips of bell pepper, and carrot.
It goes well with fresh bread or as a filling in savory choux pastry.
Frequently Asked Questions
1. How do I best squeeze the pickles for the beef salad?
The most effective way is to chop them and then squeeze them tightly in your hands until no liquid runs out. This way, the mayonnaise won’t liquefy in the salad.
2. Can I make beef salad a day in advance?
Yes, I actually recommend letting it chill for a few hours or overnight. The flavors meld better, and the texture becomes more uniform.
3. What should I do if the salad turns out too soft or watery?
Check if you squeezed the pickles well. If it’s still too soft, add some chopped cooked vegetables or a little potato.
4. Can I use jarred mayonnaise?
You can use it, although the taste won’t be as rich as homemade mayonnaise. If you have the option, it’s better to make mayonnaise at home.
5. What pickles are the most suitable?
Classic pickled cucumbers and pickled bell peppers are the best choices. You can also add a little pickled beet, but it will color the salad.
Nutritional Values (estimates)
A medium serving (about 200 g) has around 250-350 kcal, depending on the amount of mayonnaise and meat used. Protein: 7-10 g, carbohydrates: 25-30 g, fats: 15-25 g. Values are approximate and may vary based on proportions and the type of mayonnaise.
Storage and Reheating
Beef salad can be stored in the fridge, covered, for up to 3 days. Reheating is not recommended; it is served cold. If stored properly, it maintains its taste and texture for a few days. If excess liquid accumulates on the surface, drain it before serving.
Quick Info
Total time: about 2 hours (including cooling and cutting)
Preparation time: 40-50 minutes (plus cooling)
Cooking time: 45-60 minutes, depending on the vegetables and meat
Servings: 8-10 (a generous platter)
Difficulty: medium (more patience required for cutting)
Recipe type: cold salad, suitable for festive or family meals
Ingredients
6 medium potatoes
4 large carrots
1 small celery root
1 parsnip
1 cup of peas
350 g cooked chicken (breast) or beef shank (weighed after cooking)
Pickled cucumbers and bell peppers (about a small bowl, to taste)
Mayonnaise made from 4 egg yolks (2 cooked, 2 raw), about 1 liter of oil, lemon juice to taste
1 teaspoon mustard
Salt and pepper to taste
Preparation Method
1. Peel the carrots, celery, and parsnip. Wash the potatoes but leave them unpeeled. Place the root vegetables in a pot with cold water and a pinch of salt.
2. Boil the potatoes in their skins separately from the other vegetables to prevent them from breaking apart and changing flavor.
3. Boil the peas separately, ideally in salted water, until they are soft but not mushy. If using canned peas, rinse them well and drain.
4. Boil the chicken in salted water. For chicken breast cut into smaller pieces, 20-25 minutes from the first boil is sufficient.
5. Once all the vegetables are cooked, remove them from the water and let them cool completely. Do the same with the meat. Peel the potatoes once they have cooled down.
6. Cut all the vegetables (potatoes, carrots, celery, parsnip) and the meat into small cubes, roughly the same size. Do the same with the pickled cucumbers and bell peppers.
7. The pickles must be squeezed very well by hand, not just drained – otherwise, they will release water into the salad and thin out the mayonnaise.
8. For the mayonnaise, use 4 egg yolks (2 raw, 2 cooked), oil, and lemon juice to taste. First, beat the yolks with a little salt, then add the oil in a thin stream until you achieve the desired consistency. Add the lemon juice at the end, to taste.
9. In a large bowl, mix the meat, vegetables, squeezed pickles, peas, one teaspoon of mustard, and about three-quarters of the mayonnaise. Reserve the rest of the mayonnaise for garnish.
10. Mix everything well, then taste for salt. Don’t add too much at the beginning, as the pickles are also salty. You can add a little finely ground pepper (about half a teaspoon), to taste.
11. If you feel it needs more pickles, add them to taste – some prefer it more sour, others more neutral.
12. Place the salad on a platter and smooth it out with a spatula. Spread the remaining mayonnaise on top and garnish as you like: grated egg whites, slices of olives, bell peppers, or boiled carrots.
13. Let it chill in the fridge for at least 1-2 hours before serving.
Why I make this recipe often
It’s one of those cold salads that keeps well in the fridge and serves as a meal for several people. It doesn’t necessarily depend on meat, can be quickly adapted to whatever I have on hand, and is filling even without meat.
Tips and Variations
Tips
Squeeze the pickles well before adding them to the salad; otherwise, it will release water, and the mayonnaise will thin out.
Cut all the vegetables to similar sizes for a uniform taste and appearance.
Don’t add too much salt at the beginning; taste after mixing all the ingredients.
Substitutions
Beef can be used instead of chicken (beef shank).
The salad can be made without meat, using only vegetables and pickles.
Store-bought mayonnaise can be used if you don’t feel like making it at home, but the taste difference is significant.
Variations
You can add a little boiled parsley root if you have it.
You can skip the bell pepper or, conversely, add more if you want more acidity and color.
Some people like it with more peas; add according to your preference.
Serving Ideas
It is served cold, usually as an appetizer.
The garnish can be simple (just mayonnaise) or decorated with boiled eggs, olives, strips of bell pepper, and carrot.
It goes well with fresh bread or as a filling in savory choux pastry.
Frequently Asked Questions
1. How do I best squeeze the pickles for the beef salad?
The most effective way is to chop them and then squeeze them tightly in your hands until no liquid runs out. This way, the mayonnaise won’t liquefy in the salad.
2. Can I make beef salad a day in advance?
Yes, I actually recommend letting it chill for a few hours or overnight. The flavors meld better, and the texture becomes more uniform.
3. What should I do if the salad turns out too soft or watery?
Check if you squeezed the pickles well. If it’s still too soft, add some chopped cooked vegetables or a little potato.
4. Can I use jarred mayonnaise?
You can use it, although the taste won’t be as rich as homemade mayonnaise. If you have the option, it’s better to make mayonnaise at home.
5. What pickles are the most suitable?
Classic pickled cucumbers and pickled bell peppers are the best choices. You can also add a little pickled beet, but it will color the salad.
Nutritional Values (estimates)
A medium serving (about 200 g) has around 250-350 kcal, depending on the amount of mayonnaise and meat used. Protein: 7-10 g, carbohydrates: 25-30 g, fats: 15-25 g. Values are approximate and may vary based on proportions and the type of mayonnaise.
Storage and Reheating
Beef salad can be stored in the fridge, covered, for up to 3 days. Reheating is not recommended; it is served cold. If stored properly, it maintains its taste and texture for a few days. If excess liquid accumulates on the surface, drain it before serving.