I have never made beef salad just for myself. I always prepare it when I know someone is coming over or for festive meals. I have come to work mechanically, as I already know the order of the steps and what each family uses. From boiling to garnishing, this salad requires patience, but it’s nothing complicated.
Quick info
Total time: about 2-3 hours, including cooling
Preparation time: 30-40 minutes (cleaning, cutting, assembling)
Boiling time: 1-1.5 hours, depending on the meat and vegetables
Servings: 2 medium platters and one oval (about 10-12 servings)
Difficulty: easy
Recipe type: cold, festive, traditional salad
Ingredients
500 g pork (shoulder or leg)
500 g carrots
800 g potatoes
one piece of celery (approx. 200 g, root)
pickled cucumbers (to taste)
pickled bell peppers (to taste)
mayonnaise (amount varies, about 3 tablespoons for mixing, plus for garnishing)
1 tablespoon mustard
salt
pepper
few black olives (for garnish)
green leaves for decoration (parsley, dill, or whatever you have)
(optional) cooked peas (if available)
Preparation method
1. Clean and wash all the vegetables: carrots, potatoes, and celery. Wash the meat.
2. Place the vegetables and meat in a large pot, covered with cold water.
3. Let everything boil over medium heat. After 30 minutes, add salt. Pork may need more time than the vegetables, so check with a fork.
4. When the vegetables are cooked, remove them one by one as they soften, and let the meat boil until fully cooked.
5. Let everything cool down. Don’t rush cutting, otherwise the vegetables will mash.
6. Cut the vegetables and meat into small cubes. It’s easier to work when everything is completely cold.
7. Cut the pickled cucumbers and bell peppers into small cubes. The amount is up to you; if you like it tangier, add more. Drain well before adding to the salad.
8. Put the vegetables, meat, and pickles in a large bowl.
9. If you have cooked peas, add them now.
10. Add the mayonnaise (I put about 3 tablespoons, I don’t like it too heavy), 1 tablespoon of mustard, and pepper to taste.
11. Mix everything very well. You can mix by hand if you prefer.
12. Place the salad on platters, smoothing it out with a spatula or the back of a spoon.
13. Garnish as you like: with mayonnaise, olives, slices of bell pepper, greens, anything you like.
Why I make the recipe often
I prepare it for festive meals, but also because I can use what I have in the fridge. It keeps well for two to three days, and the taste is even better after a day.
Tips and variations
Tips
- Let everything cool completely before cutting, otherwise the vegetables will crumble.
- Drain the pickles well, to avoid a watery salad.
- Boil the meat separately if you want, so its flavor doesn’t penetrate the vegetables too much.
Substitutions
- Pork can be replaced with beef, chicken, or you can skip meat altogether for a vegetarian version.
- If you don’t have celery, the salad will have a simpler taste, but it will still turn out good.
Variations
- Cooked peas are optional and change the texture.
- If you don’t like bell peppers, you can use pickled red peppers instead.
- Mayonnaise can be made at home or store-bought, according to preferences.
Serving ideas
- The salad is placed on platters and covered with a thin layer of mayonnaise. You can decorate with olives, bell peppers, greens, or even sliced carrots.
- It is served cold, as an appetizer.
Frequently asked questions
1. Can I make beef salad with just vegetables?
Yes, it can be made without meat. Simply omit the meat from the recipe, the rest of the steps remain the same.
2. What type of meat works best?
I used pork, but beef or chicken also works. Each has a different texture and taste; it depends on what you prefer.
3. How do I avoid the salad being watery?
The main tip is to drain the pickles well, not to add juice, and not to use too much mayonnaise.
4. Can the salad be made a day in advance?
Yes, it’s even better after sitting in the fridge for a few hours, allowing the flavors to meld.
5. What do I do if I have leftover salad?
It keeps in the fridge, covered. Consume it within 2-3 days.
Nutritional values
The values below are estimates, for an average serving (approx. 200 g):
Calories: 220-300 kcal, depending on how much mayonnaise you use
Protein: 7-10 g
Carbohydrates: 30-35 g (from potatoes and vegetables)
Fats: 10-18 g (mainly from mayonnaise)
Values vary depending on meat, amount of mayonnaise, and pickles.
Storage and reheating
Beef salad keeps in the fridge, covered. It lasts 2-3 days without problems. It is not reheated, served cold. If it remains, do not mix too much after being in the fridge, to avoid it becoming mushy.
Quick info
Total time: about 2-3 hours, including cooling
Preparation time: 30-40 minutes (cleaning, cutting, assembling)
Boiling time: 1-1.5 hours, depending on the meat and vegetables
Servings: 2 medium platters and one oval (about 10-12 servings)
Difficulty: easy
Recipe type: cold, festive, traditional salad
Ingredients
500 g pork (shoulder or leg)
500 g carrots
800 g potatoes
one piece of celery (approx. 200 g, root)
pickled cucumbers (to taste)
pickled bell peppers (to taste)
mayonnaise (amount varies, about 3 tablespoons for mixing, plus for garnishing)
1 tablespoon mustard
salt
pepper
few black olives (for garnish)
green leaves for decoration (parsley, dill, or whatever you have)
(optional) cooked peas (if available)
Preparation method
1. Clean and wash all the vegetables: carrots, potatoes, and celery. Wash the meat.
2. Place the vegetables and meat in a large pot, covered with cold water.
3. Let everything boil over medium heat. After 30 minutes, add salt. Pork may need more time than the vegetables, so check with a fork.
4. When the vegetables are cooked, remove them one by one as they soften, and let the meat boil until fully cooked.
5. Let everything cool down. Don’t rush cutting, otherwise the vegetables will mash.
6. Cut the vegetables and meat into small cubes. It’s easier to work when everything is completely cold.
7. Cut the pickled cucumbers and bell peppers into small cubes. The amount is up to you; if you like it tangier, add more. Drain well before adding to the salad.
8. Put the vegetables, meat, and pickles in a large bowl.
9. If you have cooked peas, add them now.
10. Add the mayonnaise (I put about 3 tablespoons, I don’t like it too heavy), 1 tablespoon of mustard, and pepper to taste.
11. Mix everything very well. You can mix by hand if you prefer.
12. Place the salad on platters, smoothing it out with a spatula or the back of a spoon.
13. Garnish as you like: with mayonnaise, olives, slices of bell pepper, greens, anything you like.
Why I make the recipe often
I prepare it for festive meals, but also because I can use what I have in the fridge. It keeps well for two to three days, and the taste is even better after a day.
Tips and variations
Tips
- Let everything cool completely before cutting, otherwise the vegetables will crumble.
- Drain the pickles well, to avoid a watery salad.
- Boil the meat separately if you want, so its flavor doesn’t penetrate the vegetables too much.
Substitutions
- Pork can be replaced with beef, chicken, or you can skip meat altogether for a vegetarian version.
- If you don’t have celery, the salad will have a simpler taste, but it will still turn out good.
Variations
- Cooked peas are optional and change the texture.
- If you don’t like bell peppers, you can use pickled red peppers instead.
- Mayonnaise can be made at home or store-bought, according to preferences.
Serving ideas
- The salad is placed on platters and covered with a thin layer of mayonnaise. You can decorate with olives, bell peppers, greens, or even sliced carrots.
- It is served cold, as an appetizer.
Frequently asked questions
1. Can I make beef salad with just vegetables?
Yes, it can be made without meat. Simply omit the meat from the recipe, the rest of the steps remain the same.
2. What type of meat works best?
I used pork, but beef or chicken also works. Each has a different texture and taste; it depends on what you prefer.
3. How do I avoid the salad being watery?
The main tip is to drain the pickles well, not to add juice, and not to use too much mayonnaise.
4. Can the salad be made a day in advance?
Yes, it’s even better after sitting in the fridge for a few hours, allowing the flavors to meld.
5. What do I do if I have leftover salad?
It keeps in the fridge, covered. Consume it within 2-3 days.
Nutritional values
The values below are estimates, for an average serving (approx. 200 g):
Calories: 220-300 kcal, depending on how much mayonnaise you use
Protein: 7-10 g
Carbohydrates: 30-35 g (from potatoes and vegetables)
Fats: 10-18 g (mainly from mayonnaise)
Values vary depending on meat, amount of mayonnaise, and pickles.
Storage and reheating
Beef salad keeps in the fridge, covered. It lasts 2-3 days without problems. It is not reheated, served cold. If it remains, do not mix too much after being in the fridge, to avoid it becoming mushy.