I have made beef salad so many times that I can chop the vegetables almost with my eyes closed. I prepare it especially when I have leftover boiled chicken or when I have vegetables that are about to wilt. Boiling each category separately requires a little patience, but in the end, it's worth it: everything comes out with clear textures and fresh taste.
Quick info
Total time: about 2 hours (including boiling, cooling, chopping)
Servings: 8-10
Difficulty: medium, especially for chopping and assembling
Recipe type: cold salad, suitable for festive meals or when you have guests
Ingredients
1 kg carrots
1/2 small celery
2 potatoes
1 jar of pickled peppers
8 pickles
1/4 cauliflower
500 g peas (I use frozen or canned, well-drained)
200 g chicken breast
2 raw egg yolks
approx. 400 g oil (sunflower, for mayonnaise)
1 teaspoon mustard
salt, pepper to taste
Preparation method
1. Peel, wash, and boil the carrots and celery in a pot of water. I also add the cauliflower, broken into suitable pieces. I let them boil until a fork goes in easily, but they shouldn't crumble.
2. In another pot, I boil the unpeeled, well-washed potatoes. This way they keep their texture and don't break when I cut them.
3. I boil the chicken breast separately, also in water with a little salt. After boiling, I let it cool a bit.
4. In the meantime, I chop the pickles and peppers as finely as I can. I put them in a strainer or on a napkin to drain well of juice. If they are too watery, the salad will be soft.
5. When the vegetables are boiled, I drain them, let them cool well, and then chop them as finely as I can. I peel the potatoes only after they have cooled down; they are easier to cut and don’t stick.
6. I also chop the chicken breast into small cubes so that it mixes evenly with the rest.
7. In a large bowl, I put all the chopped vegetables, the chicken breast, and the well-drained pickles and peppers. I add the peas (boiled or canned, but without juice).
8. I make the mayonnaise from raw egg yolks, mustard, and oil. I mix the yolks with the mustard, then incorporate the oil little by little to bind it. I keep some mayonnaise for decoration.
9. I put the mayonnaise over the salad, just enough to bind the ingredients. I mix everything well, then add salt and pepper to taste.
10. I place the salad in the dish where I will serve it, level it out, and spread the remaining mayonnaise on top.
11. I decorate simply with strips of carrot, pepper, cucumber, a little pea, and a few parsley leaves.
Why I make this recipe often
It’s practical because I can use vegetables and meat that would otherwise go unused. It keeps well in the fridge, it’s suitable for guests or larger meals. I also like that I can adjust the amount of mayonnaise or pickles based on what I have at home.
Tips and variations
Tips
- Let the vegetables and meat cool completely before chopping them to avoid crushing.
- Drain the pickles well; otherwise, the salad will release juice and be watery.
- Don’t overdo it with the mayonnaise – just add enough to bind the mixture, keep the rest for decoration.
- Use a sharp knife for evenly chopped cubes; the salad will look better.
Substitutes
- Chicken breast can be replaced with thigh or even left out for a vegetarian version, in which case increase the quantity of vegetables.
- Pickled peppers can be replaced with roasted bell peppers, but the taste won’t be as tangy.
- For mayonnaise, if you don’t want to use raw egg, you can use store-bought mayonnaise.
Variations
- If you like it tangier, add more pickles.
- For a more festive look, you can arrange the salad in a round cake shape.
- If you don’t want meat, it works well with just vegetables.
Serving ideas
- Serve cold as an appetizer for festive meals.
- It can also be used as a side dish alongside other cold dishes.
- It goes well on toasted bread slices as mini-crostini.
Frequently asked questions
1. Can I use another type of meat?
Yes, beef can also be used (traditionally), but it needs to be boiled longer. If you don’t have it, chicken breast is quicker.
2. What do I do if I put too much mayonnaise?
Add more vegetables or meat as you have available to adjust the texture.
3. Can I use frozen vegetables?
Frozen peas are perfect, but the other vegetables should ideally be fresh for texture.
4. How can I cut the vegetables without crushing them?
Let them cool completely, even in the fridge, and use a good knife; don’t chop too hurriedly.
Nutritional values (estimate per average serving, 1 out of 10)
Calories: approximately 350-400 kcal
Proteins: 8-10 g
Carbohydrates: 30-35 g
Fats: 20-25 g (mostly from mayonnaise and a little from meat)
Fiber: 4-5 g
Values vary depending on how much mayonnaise and pickles you use.
Storage and reheating
Beef salad keeps well in the fridge for 2-3 days, covered, but do not freeze it – the texture changes. It should be consumed cold, not reheated. If it sits too long, the vegetables and mayonnaise may release water, so mix gently before serving if needed.
Quick info
Total time: about 2 hours (including boiling, cooling, chopping)
Servings: 8-10
Difficulty: medium, especially for chopping and assembling
Recipe type: cold salad, suitable for festive meals or when you have guests
Ingredients
1 kg carrots
1/2 small celery
2 potatoes
1 jar of pickled peppers
8 pickles
1/4 cauliflower
500 g peas (I use frozen or canned, well-drained)
200 g chicken breast
2 raw egg yolks
approx. 400 g oil (sunflower, for mayonnaise)
1 teaspoon mustard
salt, pepper to taste
Preparation method
1. Peel, wash, and boil the carrots and celery in a pot of water. I also add the cauliflower, broken into suitable pieces. I let them boil until a fork goes in easily, but they shouldn't crumble.
2. In another pot, I boil the unpeeled, well-washed potatoes. This way they keep their texture and don't break when I cut them.
3. I boil the chicken breast separately, also in water with a little salt. After boiling, I let it cool a bit.
4. In the meantime, I chop the pickles and peppers as finely as I can. I put them in a strainer or on a napkin to drain well of juice. If they are too watery, the salad will be soft.
5. When the vegetables are boiled, I drain them, let them cool well, and then chop them as finely as I can. I peel the potatoes only after they have cooled down; they are easier to cut and don’t stick.
6. I also chop the chicken breast into small cubes so that it mixes evenly with the rest.
7. In a large bowl, I put all the chopped vegetables, the chicken breast, and the well-drained pickles and peppers. I add the peas (boiled or canned, but without juice).
8. I make the mayonnaise from raw egg yolks, mustard, and oil. I mix the yolks with the mustard, then incorporate the oil little by little to bind it. I keep some mayonnaise for decoration.
9. I put the mayonnaise over the salad, just enough to bind the ingredients. I mix everything well, then add salt and pepper to taste.
10. I place the salad in the dish where I will serve it, level it out, and spread the remaining mayonnaise on top.
11. I decorate simply with strips of carrot, pepper, cucumber, a little pea, and a few parsley leaves.
Why I make this recipe often
It’s practical because I can use vegetables and meat that would otherwise go unused. It keeps well in the fridge, it’s suitable for guests or larger meals. I also like that I can adjust the amount of mayonnaise or pickles based on what I have at home.
Tips and variations
Tips
- Let the vegetables and meat cool completely before chopping them to avoid crushing.
- Drain the pickles well; otherwise, the salad will release juice and be watery.
- Don’t overdo it with the mayonnaise – just add enough to bind the mixture, keep the rest for decoration.
- Use a sharp knife for evenly chopped cubes; the salad will look better.
Substitutes
- Chicken breast can be replaced with thigh or even left out for a vegetarian version, in which case increase the quantity of vegetables.
- Pickled peppers can be replaced with roasted bell peppers, but the taste won’t be as tangy.
- For mayonnaise, if you don’t want to use raw egg, you can use store-bought mayonnaise.
Variations
- If you like it tangier, add more pickles.
- For a more festive look, you can arrange the salad in a round cake shape.
- If you don’t want meat, it works well with just vegetables.
Serving ideas
- Serve cold as an appetizer for festive meals.
- It can also be used as a side dish alongside other cold dishes.
- It goes well on toasted bread slices as mini-crostini.
Frequently asked questions
1. Can I use another type of meat?
Yes, beef can also be used (traditionally), but it needs to be boiled longer. If you don’t have it, chicken breast is quicker.
2. What do I do if I put too much mayonnaise?
Add more vegetables or meat as you have available to adjust the texture.
3. Can I use frozen vegetables?
Frozen peas are perfect, but the other vegetables should ideally be fresh for texture.
4. How can I cut the vegetables without crushing them?
Let them cool completely, even in the fridge, and use a good knife; don’t chop too hurriedly.
Nutritional values (estimate per average serving, 1 out of 10)
Calories: approximately 350-400 kcal
Proteins: 8-10 g
Carbohydrates: 30-35 g
Fats: 20-25 g (mostly from mayonnaise and a little from meat)
Fiber: 4-5 g
Values vary depending on how much mayonnaise and pickles you use.
Storage and reheating
Beef salad keeps well in the fridge for 2-3 days, covered, but do not freeze it – the texture changes. It should be consumed cold, not reheated. If it sits too long, the vegetables and mayonnaise may release water, so mix gently before serving if needed.