When I make beef salad, I usually choose a day when I have the patience to chop everything finely, because that's how I like the texture. I use boiled potatoes with the skin on, letting them cool completely before peeling and cutting them. I always make the mayonnaise at home because it tastes better, and I know exactly what goes into it.
Quick info
Total time: about 2 hours (includes boiling and cooling the vegetables)
Servings: 8-10
Difficulty: medium (finely chopping requires attention)
Recipe type: salad for holidays or special occasions
Ingredients
6 medium potatoes, boiled with skin
3 boiled or pickled carrots
6 pickled cucumbers
300-400 g meat (beef, chicken breast, or turkey, depending on what you have)
1 small can of peas (drained well)
1 small piece of celery (about the size of a small egg)
For the mayonnaise:
1 hard-boiled egg
1 raw egg
oil (about 200-250 ml, added to taste and texture)
1 teaspoon mustard
lemon juice
2-3 teaspoons mineral water (optional, for a lighter mayonnaise)
salt and pepper
Preparation steps
1. Boil the potatoes with the skin in salted water until a fork goes in easily. Let them cool completely, then peel them.
2. Boil the carrots and celery until soft, or use pickled carrots if you have them. Remove the carrots and celery to a plate and let them cool.
3. Boil the meat (if not already cooked). Let it cool, then cut everything into small cubes. It's important to keep the cubes as uniform as possible for appearance and texture.
4. Cut the pickled cucumbers into small cubes. Place them in a strainer and press lightly to remove as much juice as possible; otherwise, the salad may become too watery.
5. Drain the peas and set aside. The peas are not chopped.
6. Prepare the mayonnaise: mash the hard-boiled egg, add the raw egg, and start mixing with a little oil, pouring gradually. Once it starts to thicken, add the mustard, lemon juice, and, if you want a lighter mayonnaise, add the mineral water towards the end. Adjust the texture and taste as you go.
7. In a large bowl, mix all the chopped vegetables, meat, peas, and some of the mayonnaise. Mix well, adding salt and pepper to taste. If it seems too thick, add more mayonnaise.
8. Transfer to a serving platter, smooth the surface, and garnish as desired (with slices of cucumber, carrot, or whatever you have on hand).
Why I make this recipe often
I prepare it because it goes well with any holiday meal and I can make it a day in advance. It stays good in the fridge and I can use what I already have in the pantry or fridge. Plus, chopping finely can be therapeutic sometimes.
Tips and variations
Tips
Don't rush the cooling of the vegetables and meat before chopping, or they will mash.
Press the cucumbers well to avoid watering down the salad.
Taste the salt and pepper as you go, as sometimes the cucumbers and meat are already salty.
If you don't like too much mayonnaise, use less in the mixture and the rest just for decoration.
Substitutions
The meat can be anything you have on hand: boiled beef, chicken breast, or turkey. It can also be made without meat if you want a vegetarian version (but it's not traditional).
Pickled carrots can be swapped with boiled ones. If you don't have celery, the salad will still be fine without it, but it loses a bit of flavor.
Variations
Some prefer to add pickled bell peppers or a bit of boiled parsley root.
It can be garnished with a little thin mayonnaise and finely chopped vegetables for decoration.
Serving ideas
Beef salad is served cold, directly from the fridge, on a platter. It pairs well as an appetizer at festive meals, alongside other salads or cold snacks.
Frequently asked questions
1. Can I use store-bought mayonnaise?
Yes, but the taste won't be as fresh. If you're in a hurry, it's a quick solution.
2. Can it be made without meat?
Yes, simply omit the meat and adjust the other ingredients if you want a vegetarian version.
3. What type of meat do you use most often?
I usually boil chicken breast or turkey because it cuts easily and has a more neutral flavor, but beef gives it a richer taste.
4. How do I prevent the mayonnaise from curdling?
Add the oil gradually, don't rush the process, and make sure the ingredients are at room temperature.
5. How can I cut the vegetables very small?
I use a very sharp knife and have patience. I don't recommend a food processor, as it tends to mash them too much.
Nutritional values
Approximately, for a 150 g serving: 230-280 kcal, protein 7-10 g (depending on the amount of meat), carbohydrates 25-30 g (from vegetables and peas), fats 13-17 g (depending on how much mayonnaise you use). Calories can vary significantly based on composition.
Storage and reheating
It keeps well in the fridge, in a covered container, for 2-3 days. Freezing is not recommended, and it should not be reheated. It is meant to be eaten cold, directly from the fridge. If it sits too long, the taste may change due to the mayonnaise and acidic vegetables.
Quick info
Total time: about 2 hours (includes boiling and cooling the vegetables)
Servings: 8-10
Difficulty: medium (finely chopping requires attention)
Recipe type: salad for holidays or special occasions
Ingredients
6 medium potatoes, boiled with skin
3 boiled or pickled carrots
6 pickled cucumbers
300-400 g meat (beef, chicken breast, or turkey, depending on what you have)
1 small can of peas (drained well)
1 small piece of celery (about the size of a small egg)
For the mayonnaise:
1 hard-boiled egg
1 raw egg
oil (about 200-250 ml, added to taste and texture)
1 teaspoon mustard
lemon juice
2-3 teaspoons mineral water (optional, for a lighter mayonnaise)
salt and pepper
Preparation steps
1. Boil the potatoes with the skin in salted water until a fork goes in easily. Let them cool completely, then peel them.
2. Boil the carrots and celery until soft, or use pickled carrots if you have them. Remove the carrots and celery to a plate and let them cool.
3. Boil the meat (if not already cooked). Let it cool, then cut everything into small cubes. It's important to keep the cubes as uniform as possible for appearance and texture.
4. Cut the pickled cucumbers into small cubes. Place them in a strainer and press lightly to remove as much juice as possible; otherwise, the salad may become too watery.
5. Drain the peas and set aside. The peas are not chopped.
6. Prepare the mayonnaise: mash the hard-boiled egg, add the raw egg, and start mixing with a little oil, pouring gradually. Once it starts to thicken, add the mustard, lemon juice, and, if you want a lighter mayonnaise, add the mineral water towards the end. Adjust the texture and taste as you go.
7. In a large bowl, mix all the chopped vegetables, meat, peas, and some of the mayonnaise. Mix well, adding salt and pepper to taste. If it seems too thick, add more mayonnaise.
8. Transfer to a serving platter, smooth the surface, and garnish as desired (with slices of cucumber, carrot, or whatever you have on hand).
Why I make this recipe often
I prepare it because it goes well with any holiday meal and I can make it a day in advance. It stays good in the fridge and I can use what I already have in the pantry or fridge. Plus, chopping finely can be therapeutic sometimes.
Tips and variations
Tips
Don't rush the cooling of the vegetables and meat before chopping, or they will mash.
Press the cucumbers well to avoid watering down the salad.
Taste the salt and pepper as you go, as sometimes the cucumbers and meat are already salty.
If you don't like too much mayonnaise, use less in the mixture and the rest just for decoration.
Substitutions
The meat can be anything you have on hand: boiled beef, chicken breast, or turkey. It can also be made without meat if you want a vegetarian version (but it's not traditional).
Pickled carrots can be swapped with boiled ones. If you don't have celery, the salad will still be fine without it, but it loses a bit of flavor.
Variations
Some prefer to add pickled bell peppers or a bit of boiled parsley root.
It can be garnished with a little thin mayonnaise and finely chopped vegetables for decoration.
Serving ideas
Beef salad is served cold, directly from the fridge, on a platter. It pairs well as an appetizer at festive meals, alongside other salads or cold snacks.
Frequently asked questions
1. Can I use store-bought mayonnaise?
Yes, but the taste won't be as fresh. If you're in a hurry, it's a quick solution.
2. Can it be made without meat?
Yes, simply omit the meat and adjust the other ingredients if you want a vegetarian version.
3. What type of meat do you use most often?
I usually boil chicken breast or turkey because it cuts easily and has a more neutral flavor, but beef gives it a richer taste.
4. How do I prevent the mayonnaise from curdling?
Add the oil gradually, don't rush the process, and make sure the ingredients are at room temperature.
5. How can I cut the vegetables very small?
I use a very sharp knife and have patience. I don't recommend a food processor, as it tends to mash them too much.
Nutritional values
Approximately, for a 150 g serving: 230-280 kcal, protein 7-10 g (depending on the amount of meat), carbohydrates 25-30 g (from vegetables and peas), fats 13-17 g (depending on how much mayonnaise you use). Calories can vary significantly based on composition.
Storage and reheating
It keeps well in the fridge, in a covered container, for 2-3 days. Freezing is not recommended, and it should not be reheated. It is meant to be eaten cold, directly from the fridge. If it sits too long, the taste may change due to the mayonnaise and acidic vegetables.