Beef Salad

When I have guests or prepare something for the holidays, beef salad is always on the list. I usually make it with a bit more pickles to give it a tangy flavor, and without a thick layer of mayonnaise on top. Chopping the vegetables by hand takes time, but I don't always complicate things – I use a food processor for the cucumbers, but I prefer to chop the bell peppers by hand. The ingredients need to be prepared in advance, and I always organize myself to avoid ending up with a watery salad or curdled mayonnaise.

Quick Info

Total time: about 3-4 hours (includes cooling and draining)
Preparation time: 1 hour (actual time, excluding draining/cooling)
Cooking time: 30-40 minutes (depends on the vegetables)
Servings: 8-10, more if you don't fully decorate it
Difficulty: medium
Recipe type: traditional salad, festive or family occasion

Ingredients

For the salad:
1 chicken breast
6 medium carrots
6-7 medium potatoes
4x4 cm celery root
200 g cooked peas (fresh or canned)
500-600 g pickled cucumbers (well-drained)
150 g pickled bell pepper
lemon juice (to taste)
mustard (I use sweet and a little bit spicy)
salt

For the mayonnaise:
8 egg yolks
500 ml oil (adjust if you want more mayonnaise)
juice from 1 small lemon
1 tablespoon mustard (preferably sweet)
salt

For decoration:
a bit of mashed bell pepper (for a reddish border)
the ingredients used above (for shapes, if desired)

Preparation method

1. Start at least 2-3 hours before you actually prepare the salad. Take all the mayonnaise ingredients out of the fridge and let them come to room temperature. Eggs, mustard, oil, lemon – everything needs to be at the same temperature; otherwise, the mayonnaise may curdle easily.

2. Chop the pickles (cucumbers and bell pepper) into suitable pieces and place them in a colander to drain for about 3 hours before using. I prefer to chop the cucumbers in a food processor – large cubes, then just a few seconds at high speed to avoid turning them into mush. I chop the bell pepper by hand because it’s softer. Before adding them to the other ingredients, press them well in the colander to remove as much liquid as possible.

3. Wash the meat and vegetables for boiling. Place the chicken breast in a large pot, cover with cold water, add a teaspoon of salt, and start the heat.

4. Peel the carrots and add them whole to the pot; they will boil roughly at the same time as the chicken.

5. After 10 minutes, peel and add the whole potatoes to the same pot. At this stage, I also add a small onion, but I throw it away at the end; I don’t use it in the salad.

6. After another 20 minutes, add the piece of celery. Celery cooks quickly, so check it and remove it when a fork goes in easily.

7. If the peas are frozen, boil them separately; if they are canned, just drain and taste. Usually, they don’t require boiling.

8. While the vegetables are boiling, prepare the mayonnaise. All ingredients need to be at room temperature. I put the egg yolks, mustard, lemon, and salt in the food processor bowl and start on low speed, then switch to high speed while pouring the oil in a thin stream. If you don’t have a food processor, you can use a mixer, but it’s more tiring. Those who have the patience and want to make classic mayonnaise can do it with a wooden spoon.

9. When all the vegetables and meat are cooked, I take them out of the pot and let them cool enough to chop. I cut everything into small cubes. I’ve noticed that the salad tastes better if I mix the slightly warm vegetables rather than cold ones from the fridge.

10. I transfer everything I’ve chopped into a large bowl. I set aside some mayonnaise for decoration if I want to create a nice layer or cut out shapes. I usually don’t completely cover the salad with mayonnaise to prevent it from oxidizing; I tightly cover it with plastic wrap. If I make a lot, I transfer it into jars or deep bowls to minimize the surface exposed to air.

11. I mix the vegetables, meat, pickles, peas, and mayonnaise, adjusting the taste with salt, lemon, and adding more mustard if I feel it’s necessary. I mix everything well.

12. For decoration, I use mayonnaise on the surface and cut out hearts from the firm pickled bell pepper with a cutter. For the reddish border, I mix 2-3 tablespoons of mayonnaise with a bit of mashed bell pepper.

Why I make this recipe often

This salad is practical; it works for any festive meal or simply when I want to make something more substantial. It keeps well for a few days and doesn’t dry out quickly if wrapped properly. The pickles give it a tangy flavor, and the mayonnaise doesn’t overpower everything, which I prefer. If I chop it in the food processor, I save time.

Tips and Variations

Tips
Drain the pickles well so that liquid doesn’t accumulate on the plate.
All mayonnaise ingredients should be at room temperature.
Chopping warm vegetables gives a better flavor than if you chop them cold.

Substitutions
Chicken can be replaced with classic boiled beef.
If you want a meatless option, you can make it vegetarian with just vegetables and pickles.
Bell peppers can be replaced with pickled kapia peppers if you don’t have them on hand.

Variations
If desired, you can add more peas or reduce the pickles if you prefer a sweeter salad.
You can make it with more or less mayonnaise, depending on your preference.

Serving Ideas
Beef salad can be served on a platter, decorated with mayonnaise and pickles, or simply in small bowls. For a festive presentation, cut out shapes from carrots or bell peppers for decoration. If you make a larger batch, portion it into jars for easier storage.

Frequently Asked Questions

1. What do I do if the mayonnaise curdles?
The simplest solution is to start a new mayonnaise with a fresh egg yolk and gradually add the curdled mayonnaise while mixing continuously.

2. How do I properly drain the pickles?
Cut them as evenly as possible, place them in a large colander, and press lightly with your palm. If they are too watery, you can place a paper towel underneath for a few minutes.

3. Can I make the salad a day in advance?
Yes, you can, but I recommend mixing the warm ingredients. If you chop them cold, the final taste won’t be as good.

4. What type of mustard should I use?
I use sweet mustard for the mayonnaise and add a little spicy for flavor. You can adjust according to your preference.

5. How do I prevent the salad from being too watery?
Make sure to drain and press the pickles well before mixing. If it still releases liquid, you can gently blot it with paper towels at the end.

Nutritional Values

Approximately, for a 200 g serving: about 300-350 kcal, of which fats 24-26 g, proteins 8-10 g, carbohydrates 18-20 g. Values may vary depending on the exact amount of mayonnaise and pickles. It is a calorie-dense salad, especially due to the mayonnaise and potatoes.

Storage and Reheating

Beef salad should not be reheated. It keeps well in the refrigerator for 3-4 days, tightly covered or in jars. Without decoration on top, it oxidizes more slowly if not exposed to air. If you want to serve it nicely, decorate only the portion for the table.

 Ingredients: FOR SALAD 1 chicken breast 6 medium carrots 6-7 medium potatoes 4x4 cm celery root 200 g boiled peas 500-600 g pickled cucumbers 150 g pickled bell pepper lemon juice mustard (I use sweet and very little hot) salt FOR MAYONNAISE 8 egg yolks 500 ml oil (increase the amount of oil if you want more mayonnaise) juice from 1 small lemon 1 tablespoon mustard (I use sweet) salt a little crushed bell pepper for a reddish border

 Tags:  beef salad