I know it sounds strange, but the first time I made this salad, I completely forgot to add the mushrooms. I noticed something was off with the texture, but I only realized it at the end, after I had already added the mayonnaise and was ready to serve it. Well, the second time I was more careful, and since then, no one skips the jar of mushrooms. It's the kind of salad I make often, especially when I have leftover chicken breast or vegetables that I need to use up. Broccoli and cauliflower aren’t traditional in a “beef salad,” but they really add a fresh touch without ruining the old recipe. The great thing is that even if you don’t have a big bunch of vegetables, you can adapt. Nothing is set in stone.
Quick info
From the quantities below, I make about 6-8 healthy servings, depending on the size of the plates, but for a normal meal with 4-5 people, it’s definitely enough and there will be some left for the next day. It takes about an hour and a half, including chopping and cooling – the most time-consuming part is waiting for the vegetables to cool and finely chopping everything. It’s not hard, let’s say it’s somewhere between medium and easy. If you have everything prepared and don’t get frustrated with the cutting board, it goes smoothly.
Ingredients and their roles
- Chicken breast: 1/2 piece (about 250-300 g raw) – provides protein, keeps the salad cohesive and substantial.
- Potatoes: 5-6 pieces (medium-sized, about 600 g) – helps with consistency, it’s the base, just like in any beef salad.
- Carrots: 2 large pieces (about 200 g) – adds sweetness, color, and texture.
- Broccoli: 4 florets (about the size of a palm, 120-150 g) – brings some crunch and freshness.
- Cauliflower: 4 florets (about the same, 120-150 g) – for flavor and that special texture.
- Canned mushrooms: 1 small jar (150-200 g drained) – adds flavor and a bit of “meatiness” to the taste.
- Peas: 100 g (canned or frozen) – sweet and “green,” balances everything that’s more bland.
- Pickled peppers: 3 pieces (or from a jar), diced small – tangy, colorful, balances the mayonnaise.
- Pickles: 4 suitable pieces (about 200 g after draining) – acidity, salt, crunch.
- Mayonnaise: 4 generous tablespoons (plus 2-3 for garnish) – binds everything, adds creaminess and flavor.
- Boiled egg white (the one left from the mayonnaise, meaning 1 piece) – optional, but if you have it, cut it into cubes for added firmness to the texture.
- Salt and pepper – to taste.
- For garnish: another pickled pepper, 2-3 tablespoons of mayonnaise.
Preparation steps (numbered)
1. Boil the potatoes with their skins in salted water – they should be whole when I take them out, not crumbled. I let them cool and then peel them; this makes them easier to cut.
2. In another pot, I put the chicken breast and carrots, cut just enough to fit in the pot, also in salted water. I let the chicken boil for about 20-25 minutes, checking the carrots to make sure they’re cooked but not mushy. When they’re done, I take everything out and let it cool on a plate.
3. I break the broccoli and cauliflower into florets and boil them in salted water for about 7-8 minutes, no more – they should remain slightly crunchy, not mush. I drain them and put them in cold water to keep their color.
4. In the meantime, I drain the mushrooms and peas well, if using canned. If the peas are frozen, I blanch them for 3-4 minutes in boiling water and then drain them.
5. I dice the pickles and pickled peppers as small as I can; it’s important not to leave too much liquid – I let them sit for at least 15 minutes in a colander or on paper towels. If I don’t drain them well, the salad turns out too soft and watery, which has happened to me.
6. Chopping: the chicken breast into small cubes, the carrots into slices or cubes if I feel like it. The potatoes the same way. Broccoli and cauliflower – into smaller pieces so they don’t “jump” out of the salad. I chop the mushrooms finely as well.
7. I put everything into a large bowl, add the boiled egg white cut into cubes. Here I also add salt and pepper, but I refrain from overdoing it because there are already pickles and vegetables boiled in salted water.
8. I add the mayonnaise gradually, not all at once, to avoid making it too heavy. I mix gently with a spatula so I don’t crush all the ingredients. If you like it with more mayonnaise, that’s fine, but I limit myself to 4 tablespoons to still taste the vegetables, not just egg flavor.
9. I refrigerate for at least an hour, ideally longer. The cold salad is much better, and the flavors meld together.
10. For serving, I place it in a bowl or on a platter, level it gently with a spoon, cover it with a thin layer of mayonnaise, and decorate with thin strips of pickled pepper or, if I feel like it, with a few small florets of broccoli and cauliflower.
Why I make this recipe often
It saves me when I have leftover chicken breast from soup or vegetables that are about to spoil in the fridge. It’s the kind of salad that’s not just for holidays; it works for a lazy weekend dinner or even as a packed lunch because it doesn’t spoil quickly. I also like it because it adds something fresh compared to the classic beef salad – broccoli and cauliflower have that slightly crunchy texture that doesn’t make you feel bloated like a salad made only with potatoes. The peas, mushrooms, and pickles bring that sweet-salty-tangy combination I always look for in a meal with multiple dishes.
Practical tips
- Don’t overdo it with the pickle juice; it really makes the salad mushy and unappealing.
- Boil the vegetables separately; otherwise, they tend to borrow flavors and you won’t taste anything distinctly.
- Add the mayonnaise gradually; don’t pour it all at once – it can be corrected, but not the other way around.
- Salt: be careful, there’s enough between the mayonnaise and the pickles.
- If you make the salad a day in advance, the flavors come out better – but don’t add the garnish mayonnaise until just before serving, otherwise it thins out in the fridge.
Ingredient substitutions & adaptations
- Broccoli/Cauliflower: if you don’t have them, you can make it with just peas, carrots, and potatoes, but you’ll lose that special texture.
- Chicken breast: turkey meat works too, or leftover white meat, skinless.
- Mushrooms: can be omitted for allergies, but if you like them, feel free to add even two small jars.
- Pickles: can be replaced with gherkins or even brine-pickled vegetables for extra flavor.
- Without mayonnaise: I’ve tried it with drained Greek yogurt – it’s not as creamy, but it’s lighter. Or half-and-half with mayonnaise for those on a diet.
- Gluten-free: there’s nothing with gluten here, so it works for sensitive friends.
- Without eggs: use vegan mayonnaise or even a dressing based on mustard and oil.
Recipe variations
- If you like it richer, add boiled celery, finely chopped, or even sweet corn (it’s controversial, but it works for us).
- For an extra crunch, sprinkle some pumpkin or sunflower seeds on top before serving.
- If you have kids or people who can’t stand mushrooms, omit them and add more peas or carrots.
- For decoration, sometimes I also add sliced boiled eggs, black olives, or a few sprigs of fresh parsley if I have it on hand.
Serving ideas
- It pairs well with any meat dish or even on a platter of cold appetizers.
- As a packed lunch, with a slice of rye bread, it keeps you full for a long time.
- Goes well with any fresh juice (I prefer a tangy lemonade) or even a glass of dry white wine if you’re in the mood.
- In more elaborate menus, serve alongside a light cream soup to avoid being too heavy on the stomach.
Frequently asked questions
1. How do I make mayonnaise if I don’t want to use raw eggs?
You can make mayonnaise with boiled egg yolk and oil; it’s safer. Or, even simpler, use store-bought mayonnaise, but look for one without too many weird ingredients. If you want to avoid eggs altogether, there are plant-based options made with aquafaba or soy milk.
2. Can I make the salad with only frozen vegetables?
Sure. Peas, broccoli, and cauliflower are easily found frozen. Boil them according to the package instructions, then let them cool and drain well.
3. What do I do if the salad turned out too watery?
Most likely, you added too much juice from the pickles or didn’t drain the vegetables well. You can “fix” it by adding another boiled potato cut into cubes or, if you don’t mind, a tablespoon of very fine breadcrumbs to soak up the excess liquid.
4. Can I skip the mayonnaise?
Yes, you can make the salad with just Greek yogurt or a lighter sauce made from sour cream and mustard. It won’t be as filling, but it’s good for those who can’t stand eggs or rich fats.
5. Is it necessary to chill the salad before serving?
Yes, at least an hour in the fridge helps a lot. The flavors blend better, and the texture becomes homogeneous. It’s not as good immediately after mixing everything.
Nutritional values (approximate)
From these quantities, a generous serving (about 200 g) has around 180-220 kcal, depending on how much mayonnaise you use. You get about 8-10 g of protein per serving (from the meat and egg), around 18-20 g of carbohydrates (from potatoes, carrots, peas), and 10-15 g of fat (more if you add more mayonnaise, of course). It’s quite “light” for a mayonnaise salad, especially since it has a lot of vegetables and few potatoes. The nice thing is that you don’t feel heavy afterward, not even if you eat two servings (I admit, it has happened to me).
How to store and reheat
The salad should be kept in the fridge, covered with plastic wrap or a lid. It lasts well for 2-3 days, and I actually like it more the next day after all the flavors “settle.” I don’t recommend freezing it, as the vegetables become watery when thawed. If you have a portion left and the mayonnaise has separated on top, just stir gently before eating again. It’s not heated in the microwave; it’s a cold salad – but if you’re in the mood, you can eat it alongside something warm, like a roast or a simple soup.
That’s how I make this salad. It saves my day when I have too many vegetables to recycle, and it works well anytime, not just for festive meals.
Quick info
From the quantities below, I make about 6-8 healthy servings, depending on the size of the plates, but for a normal meal with 4-5 people, it’s definitely enough and there will be some left for the next day. It takes about an hour and a half, including chopping and cooling – the most time-consuming part is waiting for the vegetables to cool and finely chopping everything. It’s not hard, let’s say it’s somewhere between medium and easy. If you have everything prepared and don’t get frustrated with the cutting board, it goes smoothly.
Ingredients and their roles
- Chicken breast: 1/2 piece (about 250-300 g raw) – provides protein, keeps the salad cohesive and substantial.
- Potatoes: 5-6 pieces (medium-sized, about 600 g) – helps with consistency, it’s the base, just like in any beef salad.
- Carrots: 2 large pieces (about 200 g) – adds sweetness, color, and texture.
- Broccoli: 4 florets (about the size of a palm, 120-150 g) – brings some crunch and freshness.
- Cauliflower: 4 florets (about the same, 120-150 g) – for flavor and that special texture.
- Canned mushrooms: 1 small jar (150-200 g drained) – adds flavor and a bit of “meatiness” to the taste.
- Peas: 100 g (canned or frozen) – sweet and “green,” balances everything that’s more bland.
- Pickled peppers: 3 pieces (or from a jar), diced small – tangy, colorful, balances the mayonnaise.
- Pickles: 4 suitable pieces (about 200 g after draining) – acidity, salt, crunch.
- Mayonnaise: 4 generous tablespoons (plus 2-3 for garnish) – binds everything, adds creaminess and flavor.
- Boiled egg white (the one left from the mayonnaise, meaning 1 piece) – optional, but if you have it, cut it into cubes for added firmness to the texture.
- Salt and pepper – to taste.
- For garnish: another pickled pepper, 2-3 tablespoons of mayonnaise.
Preparation steps (numbered)
1. Boil the potatoes with their skins in salted water – they should be whole when I take them out, not crumbled. I let them cool and then peel them; this makes them easier to cut.
2. In another pot, I put the chicken breast and carrots, cut just enough to fit in the pot, also in salted water. I let the chicken boil for about 20-25 minutes, checking the carrots to make sure they’re cooked but not mushy. When they’re done, I take everything out and let it cool on a plate.
3. I break the broccoli and cauliflower into florets and boil them in salted water for about 7-8 minutes, no more – they should remain slightly crunchy, not mush. I drain them and put them in cold water to keep their color.
4. In the meantime, I drain the mushrooms and peas well, if using canned. If the peas are frozen, I blanch them for 3-4 minutes in boiling water and then drain them.
5. I dice the pickles and pickled peppers as small as I can; it’s important not to leave too much liquid – I let them sit for at least 15 minutes in a colander or on paper towels. If I don’t drain them well, the salad turns out too soft and watery, which has happened to me.
6. Chopping: the chicken breast into small cubes, the carrots into slices or cubes if I feel like it. The potatoes the same way. Broccoli and cauliflower – into smaller pieces so they don’t “jump” out of the salad. I chop the mushrooms finely as well.
7. I put everything into a large bowl, add the boiled egg white cut into cubes. Here I also add salt and pepper, but I refrain from overdoing it because there are already pickles and vegetables boiled in salted water.
8. I add the mayonnaise gradually, not all at once, to avoid making it too heavy. I mix gently with a spatula so I don’t crush all the ingredients. If you like it with more mayonnaise, that’s fine, but I limit myself to 4 tablespoons to still taste the vegetables, not just egg flavor.
9. I refrigerate for at least an hour, ideally longer. The cold salad is much better, and the flavors meld together.
10. For serving, I place it in a bowl or on a platter, level it gently with a spoon, cover it with a thin layer of mayonnaise, and decorate with thin strips of pickled pepper or, if I feel like it, with a few small florets of broccoli and cauliflower.
Why I make this recipe often
It saves me when I have leftover chicken breast from soup or vegetables that are about to spoil in the fridge. It’s the kind of salad that’s not just for holidays; it works for a lazy weekend dinner or even as a packed lunch because it doesn’t spoil quickly. I also like it because it adds something fresh compared to the classic beef salad – broccoli and cauliflower have that slightly crunchy texture that doesn’t make you feel bloated like a salad made only with potatoes. The peas, mushrooms, and pickles bring that sweet-salty-tangy combination I always look for in a meal with multiple dishes.
Practical tips
- Don’t overdo it with the pickle juice; it really makes the salad mushy and unappealing.
- Boil the vegetables separately; otherwise, they tend to borrow flavors and you won’t taste anything distinctly.
- Add the mayonnaise gradually; don’t pour it all at once – it can be corrected, but not the other way around.
- Salt: be careful, there’s enough between the mayonnaise and the pickles.
- If you make the salad a day in advance, the flavors come out better – but don’t add the garnish mayonnaise until just before serving, otherwise it thins out in the fridge.
Ingredient substitutions & adaptations
- Broccoli/Cauliflower: if you don’t have them, you can make it with just peas, carrots, and potatoes, but you’ll lose that special texture.
- Chicken breast: turkey meat works too, or leftover white meat, skinless.
- Mushrooms: can be omitted for allergies, but if you like them, feel free to add even two small jars.
- Pickles: can be replaced with gherkins or even brine-pickled vegetables for extra flavor.
- Without mayonnaise: I’ve tried it with drained Greek yogurt – it’s not as creamy, but it’s lighter. Or half-and-half with mayonnaise for those on a diet.
- Gluten-free: there’s nothing with gluten here, so it works for sensitive friends.
- Without eggs: use vegan mayonnaise or even a dressing based on mustard and oil.
Recipe variations
- If you like it richer, add boiled celery, finely chopped, or even sweet corn (it’s controversial, but it works for us).
- For an extra crunch, sprinkle some pumpkin or sunflower seeds on top before serving.
- If you have kids or people who can’t stand mushrooms, omit them and add more peas or carrots.
- For decoration, sometimes I also add sliced boiled eggs, black olives, or a few sprigs of fresh parsley if I have it on hand.
Serving ideas
- It pairs well with any meat dish or even on a platter of cold appetizers.
- As a packed lunch, with a slice of rye bread, it keeps you full for a long time.
- Goes well with any fresh juice (I prefer a tangy lemonade) or even a glass of dry white wine if you’re in the mood.
- In more elaborate menus, serve alongside a light cream soup to avoid being too heavy on the stomach.
Frequently asked questions
1. How do I make mayonnaise if I don’t want to use raw eggs?
You can make mayonnaise with boiled egg yolk and oil; it’s safer. Or, even simpler, use store-bought mayonnaise, but look for one without too many weird ingredients. If you want to avoid eggs altogether, there are plant-based options made with aquafaba or soy milk.
2. Can I make the salad with only frozen vegetables?
Sure. Peas, broccoli, and cauliflower are easily found frozen. Boil them according to the package instructions, then let them cool and drain well.
3. What do I do if the salad turned out too watery?
Most likely, you added too much juice from the pickles or didn’t drain the vegetables well. You can “fix” it by adding another boiled potato cut into cubes or, if you don’t mind, a tablespoon of very fine breadcrumbs to soak up the excess liquid.
4. Can I skip the mayonnaise?
Yes, you can make the salad with just Greek yogurt or a lighter sauce made from sour cream and mustard. It won’t be as filling, but it’s good for those who can’t stand eggs or rich fats.
5. Is it necessary to chill the salad before serving?
Yes, at least an hour in the fridge helps a lot. The flavors blend better, and the texture becomes homogeneous. It’s not as good immediately after mixing everything.
Nutritional values (approximate)
From these quantities, a generous serving (about 200 g) has around 180-220 kcal, depending on how much mayonnaise you use. You get about 8-10 g of protein per serving (from the meat and egg), around 18-20 g of carbohydrates (from potatoes, carrots, peas), and 10-15 g of fat (more if you add more mayonnaise, of course). It’s quite “light” for a mayonnaise salad, especially since it has a lot of vegetables and few potatoes. The nice thing is that you don’t feel heavy afterward, not even if you eat two servings (I admit, it has happened to me).
How to store and reheat
The salad should be kept in the fridge, covered with plastic wrap or a lid. It lasts well for 2-3 days, and I actually like it more the next day after all the flavors “settle.” I don’t recommend freezing it, as the vegetables become watery when thawed. If you have a portion left and the mayonnaise has separated on top, just stir gently before eating again. It’s not heated in the microwave; it’s a cold salad – but if you’re in the mood, you can eat it alongside something warm, like a roast or a simple soup.
That’s how I make this salad. It saves my day when I have too many vegetables to recycle, and it works well anytime, not just for festive meals.