To me, Beef Salad seems to be one of the most practical recipes when you need to prepare something quick for many or for a family meal. I usually make it by eye, but when necessary, I return to the basic proportions, especially when cooking for guests or wanting it to turn out the same every time. I boil the potatoes, carrots, and chicken breast all at once, with as little hassle as possible. I patiently chop the pickled vegetables to avoid making the salad too watery. I make the mayonnaise at home, simply, right in the bowl, without any stress.
Quick Info
Total time: approximately 1 hour and 30 minutes, including cooling
Preparation time: 20-30 minutes (cleaning, chopping, mayonnaise)
Boiling time: 45-50 minutes, depending on the size of the vegetables
Servings: 8-10, depending on how large you want them
Difficulty: easy-medium, for someone familiar with homemade mayonnaise
Recipe type: appetizer, traditional holiday or festive salad
Ingredients
1 chicken breast (boiled, skinless, and boneless)
500 grams of potatoes (I choose white potatoes, they boil quickly and don’t mash)
300 grams of carrots
150 grams of pickled cucumbers
150 grams of pickled bell peppers
3 eggs (2 for boiling, 1 for raw mayonnaise)
Oil for mayonnaise (about 150-200 ml, depending on the raw egg and desired consistency)
Salt to taste
Preparation Method
1. Wash the potatoes and carrots well, leaving the skin on. Boil them whole in salted water. Boil the chicken breast as well, separately if you want to keep the taste cleaner, or directly with the vegetables if you don’t mind.
2. While the vegetables and meat are boiling, chop the cucumbers and bell peppers into small cubes. Let them drain in a sieve or on a paper towel. If you add them wet, the salad will become soggy and too liquid.
3. For the mayonnaise, boil two hard eggs. Cool them quickly so they don’t turn gray at the edges. In a bowl, put the two boiled yolks and one raw. Mix well, then gradually add the oil while constantly stirring until you get a thick mayonnaise. Add salt to taste.
4. After the potatoes and carrots have boiled and cooled, peel them. Let the chicken breast cool a bit before cutting it.
5. Cut the potatoes, carrots, and chicken breast into as equal cubes as possible. They don’t have to be perfect, but not too large either.
6. Put all the ingredients in a large bowl: potatoes, carrots, chicken, and drained cucumbers and bell peppers. Mix gently so as not to crush them.
7. Add salt after tasting, keeping in mind that the pickled vegetables are already salty.
8. Add the mayonnaise, keeping about a third for decoration. Mix the salad until everything is uniform. In a serving dish, level nicely and spread the remaining mayonnaise on top to cover it.
9. Refrigerate for at least an hour before serving to let the flavors meld. You can garnish as you like, but it’s not mandatory.
Why I make the recipe often
It’s one of those salads that keeps well in the fridge and adapts to what you have at home. It’s not expensive, and if you have the vegetables and chicken already boiled from another day, it assembles quickly. It never goes uneaten, especially at festive meals.
Tips and Variations
Tips
- Let the cucumbers and bell peppers drain for at least 10 minutes to avoid excess water.
- Mayonnaise binds more easily if the raw egg and oil are at room temperature.
- You can adjust the amount of salt only after mixing all the ingredients so that it doesn’t turn out too salty due to the pickles.
Substitutions
- The chicken breast can be replaced with boiled beef if you prefer the classic taste.
- Potatoes can also be red, but white ones hold the texture better.
- If you don’t make mayonnaise at home, you can use store-bought mayonnaise, but the taste will differ.
Variations
- If you want it lighter, you can use less mayonnaise and replace part of it with full-fat yogurt.
- For other flavors, you can add some boiled peas or a bit of boiled celery if you like.
- For garnishing, you can add parsley or thin slices of pickled vegetables.
Serving Ideas
- Usually served cold as an appetizer on a platter.
- Goes well with fresh bread or slices of baguette.
- You can prepare individual servings using a ring mold if you want it to look nicer.
Frequently Asked Questions
1. Can I make Beef Salad only with vegetables, without meat?
Yes, you can omit the meat if you want a vegetarian or fasting version. You can add more vegetables to taste.
2. How far in advance can I prepare Beef Salad?
Ideally, a day before serving, to let the flavors meld. Not earlier, to avoid it getting too mushy.
3. What should I do if the mayonnaise curdles?
If the mayonnaise doesn’t bind, you can start again with another raw yolk and gradually add the curdled mayonnaise while mixing vigorously.
4. Can I use another type of pickles?
Yes, but it’s important they are well-drained, otherwise the salad will be too liquid.
5. Can I add other ingredients?
The basic recipe is this, but some add peas or celery, according to preferences.
Nutritional Values (estimates)
A medium serving (about 200 g) has around 220-250 kcal, depending on how much mayonnaise you use. Protein: 8-10 g, fats: 15-18 g, carbohydrates: 15-20 g. Values are estimates and can vary depending on the ingredients used.
Storage and Reheating
Beef Salad keeps well in the fridge, covered, for up to 2 days. Freezing and reheating are not recommended. It’s to be served cold, straight from the fridge. If there’s mayonnaise left on top, smooth it gently before serving for a fresh look.
Quick Info
Total time: approximately 1 hour and 30 minutes, including cooling
Preparation time: 20-30 minutes (cleaning, chopping, mayonnaise)
Boiling time: 45-50 minutes, depending on the size of the vegetables
Servings: 8-10, depending on how large you want them
Difficulty: easy-medium, for someone familiar with homemade mayonnaise
Recipe type: appetizer, traditional holiday or festive salad
Ingredients
1 chicken breast (boiled, skinless, and boneless)
500 grams of potatoes (I choose white potatoes, they boil quickly and don’t mash)
300 grams of carrots
150 grams of pickled cucumbers
150 grams of pickled bell peppers
3 eggs (2 for boiling, 1 for raw mayonnaise)
Oil for mayonnaise (about 150-200 ml, depending on the raw egg and desired consistency)
Salt to taste
Preparation Method
1. Wash the potatoes and carrots well, leaving the skin on. Boil them whole in salted water. Boil the chicken breast as well, separately if you want to keep the taste cleaner, or directly with the vegetables if you don’t mind.
2. While the vegetables and meat are boiling, chop the cucumbers and bell peppers into small cubes. Let them drain in a sieve or on a paper towel. If you add them wet, the salad will become soggy and too liquid.
3. For the mayonnaise, boil two hard eggs. Cool them quickly so they don’t turn gray at the edges. In a bowl, put the two boiled yolks and one raw. Mix well, then gradually add the oil while constantly stirring until you get a thick mayonnaise. Add salt to taste.
4. After the potatoes and carrots have boiled and cooled, peel them. Let the chicken breast cool a bit before cutting it.
5. Cut the potatoes, carrots, and chicken breast into as equal cubes as possible. They don’t have to be perfect, but not too large either.
6. Put all the ingredients in a large bowl: potatoes, carrots, chicken, and drained cucumbers and bell peppers. Mix gently so as not to crush them.
7. Add salt after tasting, keeping in mind that the pickled vegetables are already salty.
8. Add the mayonnaise, keeping about a third for decoration. Mix the salad until everything is uniform. In a serving dish, level nicely and spread the remaining mayonnaise on top to cover it.
9. Refrigerate for at least an hour before serving to let the flavors meld. You can garnish as you like, but it’s not mandatory.
Why I make the recipe often
It’s one of those salads that keeps well in the fridge and adapts to what you have at home. It’s not expensive, and if you have the vegetables and chicken already boiled from another day, it assembles quickly. It never goes uneaten, especially at festive meals.
Tips and Variations
Tips
- Let the cucumbers and bell peppers drain for at least 10 minutes to avoid excess water.
- Mayonnaise binds more easily if the raw egg and oil are at room temperature.
- You can adjust the amount of salt only after mixing all the ingredients so that it doesn’t turn out too salty due to the pickles.
Substitutions
- The chicken breast can be replaced with boiled beef if you prefer the classic taste.
- Potatoes can also be red, but white ones hold the texture better.
- If you don’t make mayonnaise at home, you can use store-bought mayonnaise, but the taste will differ.
Variations
- If you want it lighter, you can use less mayonnaise and replace part of it with full-fat yogurt.
- For other flavors, you can add some boiled peas or a bit of boiled celery if you like.
- For garnishing, you can add parsley or thin slices of pickled vegetables.
Serving Ideas
- Usually served cold as an appetizer on a platter.
- Goes well with fresh bread or slices of baguette.
- You can prepare individual servings using a ring mold if you want it to look nicer.
Frequently Asked Questions
1. Can I make Beef Salad only with vegetables, without meat?
Yes, you can omit the meat if you want a vegetarian or fasting version. You can add more vegetables to taste.
2. How far in advance can I prepare Beef Salad?
Ideally, a day before serving, to let the flavors meld. Not earlier, to avoid it getting too mushy.
3. What should I do if the mayonnaise curdles?
If the mayonnaise doesn’t bind, you can start again with another raw yolk and gradually add the curdled mayonnaise while mixing vigorously.
4. Can I use another type of pickles?
Yes, but it’s important they are well-drained, otherwise the salad will be too liquid.
5. Can I add other ingredients?
The basic recipe is this, but some add peas or celery, according to preferences.
Nutritional Values (estimates)
A medium serving (about 200 g) has around 220-250 kcal, depending on how much mayonnaise you use. Protein: 8-10 g, fats: 15-18 g, carbohydrates: 15-20 g. Values are estimates and can vary depending on the ingredients used.
Storage and Reheating
Beef Salad keeps well in the fridge, covered, for up to 2 days. Freezing and reheating are not recommended. It’s to be served cold, straight from the fridge. If there’s mayonnaise left on top, smooth it gently before serving for a fresh look.