I have made beef salad many times, especially after I have leftover meat and vegetable soup. It’s the kind of recipe that doesn’t give you a headache, as long as you organize yourself with patience when chopping. I prepare it quite often for holiday meals, but it works just as well whenever you have leftover chicken breast and boiled vegetables and want something hearty and refreshing.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Cooking time: 35-40 minutes
Servings: 6-8
Difficulty: easy
Type: salad, cold appetizer, suitable for occasions or soup leftovers
Ingredients
1 chicken breast (about 600 g)
4 carrots
1 medium celery
1-2 parsley roots
2 potatoes
200 g peas
4 pickles
1 tablespoon mustard
mayonnaise (to taste, from 150 to 500 g)
salt and pepper
For garnish: additional mayonnaise, pickles (peppers, cucumbers), olives, boiled vegetables (optional, does not affect the final taste).
Preparation method
1. I start with the vegetables: I peel, wash, and cut them into larger pieces. There’s no point in chopping them finely at the beginning, as they will be chopped later.
2. I wash the chicken breast and then put it to boil in a large pot, along with the vegetables and peas. I add enough water to cover them and a teaspoon of salt.
3. I boil everything over medium heat, uncovered, for about 35-40 minutes. I check to see if both the meat and vegetables are cooked by testing them with a fork; if it goes in easily, they are ready. If I'm using leftover vegetables and meat from soup, I skip this step.
4. I drain everything and let it cool completely. It’s important for them to be cold before chopping and mixing with mayonnaise.
5. I chop the chicken breast and vegetables as evenly as possible into small cubes. I chop the pickles finely and squeeze out the juice well; if they are too wet, the salad will be watery.
6. I mix the meat, vegetables, peas, and pickles in a large bowl. I add the mustard, salt, and pepper to taste. I gradually add mayonnaise, depending on how creamy I want the salad to be. Generally, for a balanced texture, I use between 200 and 300 g, but it can be more or less.
7. After tasting and adjusting the seasoning and consistency, I transfer the salad to a serving platter.
8. I garnish according to preference, either with a thin layer of spread mayonnaise or with strips of pickles, olives, or leftover boiled vegetables. The decoration is optional, but it looks nice especially at festive meals.
Why I make this recipe often
It’s one of the most flexible cold recipes I know – you practically use everything you boiled for soup, waste nothing, and it turns out hearty. It can be made in advance, stored in the fridge, and is easy to transport or portion. I like that I can adjust it based on what I have at home.
Tips and variations
Tips
- Let everything cool completely before mixing with mayonnaise, so it doesn’t curdle and the salad doesn’t get watery.
- Squeeze the pickles as much as possible; otherwise, it will ruin the consistency.
- If I don’t have parsley root, I simply leave it out; I don’t modify the rest of the recipe.
- I don’t add onion; I don’t think it works in classic beef salad.
Substitutions
- Chicken can be replaced with boiled beef if I have it on hand.
- Frozen peas can be used instead of canned, just make sure they are boiled beforehand.
- If I want a lighter version, I reduce the mayonnaise or use some low-fat yogurt (although it’s not traditional).
Variations
- I can add or remove quantities of carrots, potatoes, or pickles, depending on what I have available.
- If I’m making it for kids, I reduce the amount of pickles or mustard.
- For decoration, sometimes I use just a few strips of roasted peppers or thin slices of boiled egg.
Serving ideas
- I most often serve beef salad as a cold appetizer on a platter for family meals.
- It goes well with slices of fresh bread, rolls, or on salty crackers.
- For occasions, I make it in the form of a cake, with mayonnaise spread evenly and shaped.
Frequently asked questions
1. Can I use leftover meat and vegetables from soup?
Yes, it’s actually recommended. Beef salad is ideal for using leftovers from chicken or beef soup.
2. Can it be made without peas?
Yes, if I don’t have peas or don’t like them, I simply don’t add them. It doesn’t affect the main taste.
3. What type of pickles is most suitable?
I use pickles in brine or vinegar, but they need to be well-drained. I don’t recommend sweet pickles.
4. Can I make beef salad with store-bought mayonnaise?
Yes, it works with store-bought mayonnaise, but for taste, I prefer homemade mayonnaise, especially if I want to control the texture and salt.
5. Can beef salad be frozen?
I don’t recommend freezing, as the texture changes completely and it doesn’t taste good after thawing.
Nutritional values (estimated)
For a medium serving (from a salad made with 300 g mayonnaise):
Approximately 350-400 kcal
Protein: 15-18 g
Fat: 25-30 g
Carbohydrates: 15-20 g
The values depend greatly on how much mayonnaise I use and the proportion of vegetables to meat. If I use less mayonnaise and more vegetables, the calories drop significantly.
Storage and reheating
Beef salad keeps well in the fridge in a covered container for 2-3 days. I don’t recommend keeping it longer, as the vegetables start to release water and the texture deteriorates. It’s not reheated – it’s served cold. If there are leftovers for the next day, I mix gently before serving, possibly adding a tablespoon of mayonnaise if it seems too dry.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Cooking time: 35-40 minutes
Servings: 6-8
Difficulty: easy
Type: salad, cold appetizer, suitable for occasions or soup leftovers
Ingredients
1 chicken breast (about 600 g)
4 carrots
1 medium celery
1-2 parsley roots
2 potatoes
200 g peas
4 pickles
1 tablespoon mustard
mayonnaise (to taste, from 150 to 500 g)
salt and pepper
For garnish: additional mayonnaise, pickles (peppers, cucumbers), olives, boiled vegetables (optional, does not affect the final taste).
Preparation method
1. I start with the vegetables: I peel, wash, and cut them into larger pieces. There’s no point in chopping them finely at the beginning, as they will be chopped later.
2. I wash the chicken breast and then put it to boil in a large pot, along with the vegetables and peas. I add enough water to cover them and a teaspoon of salt.
3. I boil everything over medium heat, uncovered, for about 35-40 minutes. I check to see if both the meat and vegetables are cooked by testing them with a fork; if it goes in easily, they are ready. If I'm using leftover vegetables and meat from soup, I skip this step.
4. I drain everything and let it cool completely. It’s important for them to be cold before chopping and mixing with mayonnaise.
5. I chop the chicken breast and vegetables as evenly as possible into small cubes. I chop the pickles finely and squeeze out the juice well; if they are too wet, the salad will be watery.
6. I mix the meat, vegetables, peas, and pickles in a large bowl. I add the mustard, salt, and pepper to taste. I gradually add mayonnaise, depending on how creamy I want the salad to be. Generally, for a balanced texture, I use between 200 and 300 g, but it can be more or less.
7. After tasting and adjusting the seasoning and consistency, I transfer the salad to a serving platter.
8. I garnish according to preference, either with a thin layer of spread mayonnaise or with strips of pickles, olives, or leftover boiled vegetables. The decoration is optional, but it looks nice especially at festive meals.
Why I make this recipe often
It’s one of the most flexible cold recipes I know – you practically use everything you boiled for soup, waste nothing, and it turns out hearty. It can be made in advance, stored in the fridge, and is easy to transport or portion. I like that I can adjust it based on what I have at home.
Tips and variations
Tips
- Let everything cool completely before mixing with mayonnaise, so it doesn’t curdle and the salad doesn’t get watery.
- Squeeze the pickles as much as possible; otherwise, it will ruin the consistency.
- If I don’t have parsley root, I simply leave it out; I don’t modify the rest of the recipe.
- I don’t add onion; I don’t think it works in classic beef salad.
Substitutions
- Chicken can be replaced with boiled beef if I have it on hand.
- Frozen peas can be used instead of canned, just make sure they are boiled beforehand.
- If I want a lighter version, I reduce the mayonnaise or use some low-fat yogurt (although it’s not traditional).
Variations
- I can add or remove quantities of carrots, potatoes, or pickles, depending on what I have available.
- If I’m making it for kids, I reduce the amount of pickles or mustard.
- For decoration, sometimes I use just a few strips of roasted peppers or thin slices of boiled egg.
Serving ideas
- I most often serve beef salad as a cold appetizer on a platter for family meals.
- It goes well with slices of fresh bread, rolls, or on salty crackers.
- For occasions, I make it in the form of a cake, with mayonnaise spread evenly and shaped.
Frequently asked questions
1. Can I use leftover meat and vegetables from soup?
Yes, it’s actually recommended. Beef salad is ideal for using leftovers from chicken or beef soup.
2. Can it be made without peas?
Yes, if I don’t have peas or don’t like them, I simply don’t add them. It doesn’t affect the main taste.
3. What type of pickles is most suitable?
I use pickles in brine or vinegar, but they need to be well-drained. I don’t recommend sweet pickles.
4. Can I make beef salad with store-bought mayonnaise?
Yes, it works with store-bought mayonnaise, but for taste, I prefer homemade mayonnaise, especially if I want to control the texture and salt.
5. Can beef salad be frozen?
I don’t recommend freezing, as the texture changes completely and it doesn’t taste good after thawing.
Nutritional values (estimated)
For a medium serving (from a salad made with 300 g mayonnaise):
Approximately 350-400 kcal
Protein: 15-18 g
Fat: 25-30 g
Carbohydrates: 15-20 g
The values depend greatly on how much mayonnaise I use and the proportion of vegetables to meat. If I use less mayonnaise and more vegetables, the calories drop significantly.
Storage and reheating
Beef salad keeps well in the fridge in a covered container for 2-3 days. I don’t recommend keeping it longer, as the vegetables start to release water and the texture deteriorates. It’s not reheated – it’s served cold. If there are leftovers for the next day, I mix gently before serving, possibly adding a tablespoon of mayonnaise if it seems too dry.