Making a beef salad at home is not complicated at all, especially when you have a larger meal planned or want something that keeps well in the fridge. I usually start with the vegetables, as they take the longest to boil. It's the kind of recipe I take my time with, putting everything to boil and taking care of the rest along the way. If I have chicken or turkey breast, I use whatever I have on hand; I’ve never been stuck on just one type of meat.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 30 minutes (chopping, dicing, mayonnaise)
Boiling time: 45-60 minutes
Number of servings: 6-8
Difficulty: easy to medium
Recipe type: festive salad, cold appetizer
Ingredients
5 carrots
3 parsley roots
1 small celery
1 small kohlrabi
2 medium pickles
2 medium potatoes
2 eggs (boiled separately)
1 chicken breast (300-400 g) – or thighs, or turkey breast
200 g canned green peas
2 egg yolks (for mayonnaise)
500 ml oil (for mayonnaise)
1 teaspoon mustard
salt
pepper
Preparation method
1. Peel the carrots, parsley roots, celery, and kohlrabi. Boil them together with the chicken breast, salt, and pepper. I put everything in a fairly large pot, with enough water to cover it.
2. Let it boil over medium heat for 45-60 minutes, until the meat and vegetables are fully cooked. I don’t mix the vegetables with the potatoes, as they cook separately.
3. I peel the potatoes and boil them separately in salted water until a fork easily goes through them. At the same time, I also boil the eggs (whole). Usually, it takes 10-15 minutes for the potatoes and 10 minutes for the eggs.
4. Once all the vegetables and meat are cooked, I let them cool slightly. I cut everything into small cubes. I add the potatoes and eggs the same way, in cubes, and I peel the eggs beforehand, of course.
5. I cut the pickles into small cubes. I squeeze them a bit to remove excess juice, so they don’t make the salad watery.
6. I drain the peas well from the liquid.
7. I put all the chopped ingredients into a large bowl: vegetables, meat, potatoes, eggs, pickles, peas.
8. For the mayonnaise, I use two raw egg yolks, a teaspoon of mustard, and gradually add the oil (about 500 ml) until I achieve the desired consistency. I mix slowly so it doesn’t curdle. I don’t add any other ingredients to the mayonnaise here.
9. I mix the mayonnaise with the rest of the composition, homogenizing well. I don’t put all the mayonnaise in at once; I add and adjust to taste and texture.
10. Adjust the taste with salt and pepper. If I want, I keep a little mayonnaise for decoration at the end.
11. The salad is decorated according to preferences (with slices of egg, pickles, peas, etc.). I let it chill for at least 2 hours before serving. It holds up well in the fridge.
Why I make this recipe often
This salad is easy to adapt and keeps well in the fridge without changing its taste. It’s one of those recipes I can make in advance, especially when I’m preparing for more people or if I want something substantial for snacks. Plus, I don’t always have to stick to one type of meat – it works with leftover chicken or turkey too.
Tips and variations
Tips
Don’t let the pickles sit too long in the salad if they are too watery – I drain them well beforehand.
If you want a lighter mayonnaise, use only part of the homemade one and complete with yogurt (but that’s not in the classic recipe).
The vegetables need to cool well before mixing with the mayonnaise, so it doesn’t thin out.
Substitutions
The chicken breast can be replaced with boiled chicken thighs or turkey breast. The proportion remains about the same by weight.
If you don’t have celery or kohlrabi, you can just use what you have, but the taste will change slightly.
Variations
You can adjust the proportions of vegetables if you have preferences – more carrots, less parsley.
It can be made without boiled eggs if you want the egg-free version.
Serving ideas
It can be molded or decorated on a platter with thin slices of cucumber, egg, peas, or leftover boiled vegetables.
It’s suitable as a cold appetizer for festive meals or as a snack in the fridge for a few days.
Frequently asked questions
1. Can the beef salad be made only with vegetables, without meat?
Yes, if you want a vegan or vegetarian version, eliminate the meat and increase the proportion of vegetables and peas. The taste will be slightly different, but the texture holds up well.
2. How do I prevent the mayonnaise from curdling?
Add the oil gradually, mixing slowly, and make sure the ingredients are at room temperature. If it still curdles, you can remake the mayonnaise starting with a new yolk.
3. Why do I need to drain the pickles?
Too juicy pickles can leave water in the salad and dilute the composition. Drain them well or pat them dry with paper towels before mixing with the rest.
4. Can I use frozen peas instead of canned?
Yes, but they need to be boiled separately and cooled, then drained well before adding to the salad.
5. Can I use store-bought mayonnaise?
You can, but the taste won’t be as fresh. For a classic result, I recommend making the mayonnaise at home.
Nutritional values
Estimate for one serving of beef salad (about 200 g):
Calories: about 500 kcal
Proteins: 14 g
Carbohydrates: 18 g
Fats: 40 g
Values may vary depending on the amount of mayonnaise used and the proportions of ingredients. It’s a substantial salad, with a high fat content from the mayonnaise and proteins from the meat and eggs. Carbohydrates mainly come from vegetables and potatoes.
Storage and reheating
The beef salad keeps in the fridge, covered, for up to 3 days. It should not be reheated; it is only consumed cold. If it has been at room temperature for more than 2 hours, it is recommended to consume it as soon as possible, especially in summer. If liquid appears on the surface after a few days, it can be drained gently and mixed again.
This is the version I make most often at home, especially for events or when I have leftover boiled meat. It’s a basic recipe, without too many complications and with simple ingredients.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 30 minutes (chopping, dicing, mayonnaise)
Boiling time: 45-60 minutes
Number of servings: 6-8
Difficulty: easy to medium
Recipe type: festive salad, cold appetizer
Ingredients
5 carrots
3 parsley roots
1 small celery
1 small kohlrabi
2 medium pickles
2 medium potatoes
2 eggs (boiled separately)
1 chicken breast (300-400 g) – or thighs, or turkey breast
200 g canned green peas
2 egg yolks (for mayonnaise)
500 ml oil (for mayonnaise)
1 teaspoon mustard
salt
pepper
Preparation method
1. Peel the carrots, parsley roots, celery, and kohlrabi. Boil them together with the chicken breast, salt, and pepper. I put everything in a fairly large pot, with enough water to cover it.
2. Let it boil over medium heat for 45-60 minutes, until the meat and vegetables are fully cooked. I don’t mix the vegetables with the potatoes, as they cook separately.
3. I peel the potatoes and boil them separately in salted water until a fork easily goes through them. At the same time, I also boil the eggs (whole). Usually, it takes 10-15 minutes for the potatoes and 10 minutes for the eggs.
4. Once all the vegetables and meat are cooked, I let them cool slightly. I cut everything into small cubes. I add the potatoes and eggs the same way, in cubes, and I peel the eggs beforehand, of course.
5. I cut the pickles into small cubes. I squeeze them a bit to remove excess juice, so they don’t make the salad watery.
6. I drain the peas well from the liquid.
7. I put all the chopped ingredients into a large bowl: vegetables, meat, potatoes, eggs, pickles, peas.
8. For the mayonnaise, I use two raw egg yolks, a teaspoon of mustard, and gradually add the oil (about 500 ml) until I achieve the desired consistency. I mix slowly so it doesn’t curdle. I don’t add any other ingredients to the mayonnaise here.
9. I mix the mayonnaise with the rest of the composition, homogenizing well. I don’t put all the mayonnaise in at once; I add and adjust to taste and texture.
10. Adjust the taste with salt and pepper. If I want, I keep a little mayonnaise for decoration at the end.
11. The salad is decorated according to preferences (with slices of egg, pickles, peas, etc.). I let it chill for at least 2 hours before serving. It holds up well in the fridge.
Why I make this recipe often
This salad is easy to adapt and keeps well in the fridge without changing its taste. It’s one of those recipes I can make in advance, especially when I’m preparing for more people or if I want something substantial for snacks. Plus, I don’t always have to stick to one type of meat – it works with leftover chicken or turkey too.
Tips and variations
Tips
Don’t let the pickles sit too long in the salad if they are too watery – I drain them well beforehand.
If you want a lighter mayonnaise, use only part of the homemade one and complete with yogurt (but that’s not in the classic recipe).
The vegetables need to cool well before mixing with the mayonnaise, so it doesn’t thin out.
Substitutions
The chicken breast can be replaced with boiled chicken thighs or turkey breast. The proportion remains about the same by weight.
If you don’t have celery or kohlrabi, you can just use what you have, but the taste will change slightly.
Variations
You can adjust the proportions of vegetables if you have preferences – more carrots, less parsley.
It can be made without boiled eggs if you want the egg-free version.
Serving ideas
It can be molded or decorated on a platter with thin slices of cucumber, egg, peas, or leftover boiled vegetables.
It’s suitable as a cold appetizer for festive meals or as a snack in the fridge for a few days.
Frequently asked questions
1. Can the beef salad be made only with vegetables, without meat?
Yes, if you want a vegan or vegetarian version, eliminate the meat and increase the proportion of vegetables and peas. The taste will be slightly different, but the texture holds up well.
2. How do I prevent the mayonnaise from curdling?
Add the oil gradually, mixing slowly, and make sure the ingredients are at room temperature. If it still curdles, you can remake the mayonnaise starting with a new yolk.
3. Why do I need to drain the pickles?
Too juicy pickles can leave water in the salad and dilute the composition. Drain them well or pat them dry with paper towels before mixing with the rest.
4. Can I use frozen peas instead of canned?
Yes, but they need to be boiled separately and cooled, then drained well before adding to the salad.
5. Can I use store-bought mayonnaise?
You can, but the taste won’t be as fresh. For a classic result, I recommend making the mayonnaise at home.
Nutritional values
Estimate for one serving of beef salad (about 200 g):
Calories: about 500 kcal
Proteins: 14 g
Carbohydrates: 18 g
Fats: 40 g
Values may vary depending on the amount of mayonnaise used and the proportions of ingredients. It’s a substantial salad, with a high fat content from the mayonnaise and proteins from the meat and eggs. Carbohydrates mainly come from vegetables and potatoes.
Storage and reheating
The beef salad keeps in the fridge, covered, for up to 3 days. It should not be reheated; it is only consumed cold. If it has been at room temperature for more than 2 hours, it is recommended to consume it as soon as possible, especially in summer. If liquid appears on the surface after a few days, it can be drained gently and mixed again.
This is the version I make most often at home, especially for events or when I have leftover boiled meat. It’s a basic recipe, without too many complications and with simple ingredients.