Beef salad

I usually prepare this beef salad when I need something that keeps well in the fridge and can be served on a platter for a family meal. I don't only make it for holidays because the ingredients are simple, and if you have chicken breast and some vegetables in the fridge, you can whip it up anytime. I've tried this recipe several times. What I like most is that there's no need for creativity; just follow the steps.

Quick Info

Total time: about 2 hours (including cooling)
Preparation time: 25-30 minutes
Cooking time: 40-60 minutes (depending on the potatoes and chicken breast)
Servings: 10-12
Difficulty: easy, with a bit of patience for chopping
Classic beef salad recipe, perfect for festive platters or cold snacks

Ingredients

1 kg potatoes
700 g carrots
Half a celery root
One chicken breast
A jar of pickles (about 600-700 g)
One teaspoon Dijon mustard
A jar of mayonnaise (about 400-500 g)
3 tablespoons olive oil
Salt to taste

For decoration:
Red and orange bell peppers
Boiled carrot
Pomegranate seeds
Boiled corn kernels
Parsley

Preparation method

1. Peel the potatoes, carrots, and celery. Wash them well and place them in a large pot with water and salt.
2. Add the whole chicken breast to the same pot. If you prefer, you can cut it into large pieces to cook faster.
3. Let everything boil over medium heat until the vegetables and meat are well cooked (40-60 minutes, depending on the size of the pieces). Check the vegetables with a fork.
4. Remove the vegetables and chicken breast onto a tray and let them cool completely. It's important for them to be cold so that the mayonnaise doesn't become runny later.
5. Cut all the vegetables into small cubes, roughly the same size. Dice the chicken breast or shred it into small strips, according to your preference. Place everything in a large bowl.
6. Chop the pickles as finely as possible and squeeze them well in your hands or through a sieve to avoid excess moisture that could ruin the salad's texture.
7. Add half of the jar of mayonnaise over the ingredients in the bowl. Add the mustard, salt to taste, and olive oil. Mix everything by hand or with a large spoon until well combined.
8. Taste to see if it needs more salt or a bit more mustard after mixing.
9. Transfer the salad to a platter. Smooth it out with your hand or a spatula to achieve a flat and even shape. You can shape it as you like, either taller or thinner.
10. Spread the remaining mayonnaise on top and smooth it out. Decorate to taste with pieces of bell pepper, sliced boiled carrot, pomegranate seeds, boiled corn, and fresh parsley.

Why I make this recipe often

It's not complicated; it just requires a bit of patience for boiling and chopping. The salad keeps well in the fridge, and I can prepare it a day in advance. It's quite versatile since you can tweak the ingredients a bit. In terms of flavor, it's nothing fancy—just boiled vegetables, chicken, pickles, and mayonnaise—but the combination is balanced.

Tips and Variations

Tips

- Always let the vegetables and meat cool completely to avoid everything becoming mushy and the mayonnaise separating.
- Cut the ingredients as small and evenly as possible. It takes more work, but the final texture is worth it.
- Squeeze the pickles well; otherwise, the salad may become watery after a few hours.
- Add the mayonnaise gradually to avoid drowning the mixture. You can adjust the amount at the end.

Substitutions

- The chicken breast can be replaced with boiled chicken thighs or even turkey for a different flavor.
- For mayonnaise, you can use homemade or store-bought, depending on how much time you have.
- If you don't have celery, you can omit it or replace it with parsnip, but the flavor will change slightly.
- Dijon mustard can be swapped for any type of mustard; just adjust the quantity based on how strong it is.

Variations

- You can use other vegetables for decoration (cucumbers, bell peppers, sliced olives).
- If you want it to be lighter, you can use less mayonnaise and add yogurt for part of the dressing.

Serving Ideas

- It is best served cold, straight from the fridge.
- It can be served on a platter, sliced, or in small cups as individual appetizers.
- Leftovers can be used for sandwiches.

Frequently Asked Questions

1. Can I boil the vegetables and meat together?
Yes, it's perfectly fine to boil them together; just be careful not to let them break apart too much. Remove them one by one when they're done.

2. Why does my beef salad release water?
Most often, the issue comes from the pickles. If they're not squeezed well, they will release water into the salad. Also, if the vegetables are hot, the mayonnaise can thin out.

3. Can I make the beef salad a day in advance?
Yes, it's actually recommended to make it a few hours ahead so the flavors can meld. I suggest decorating it just before serving.

4. Can I use a different type of meat?
Yes, you can use turkey or, if needed, even leftover boiled meat from a soup. Just make sure it's skinless and boneless.

5. How much mayonnaise should I use if I want it to be lighter?
You can reduce the amount to taste or replace part of it with yogurt. The important thing is to have enough to bind the ingredients together.

Nutritional Values

Approximately, for one serving (about 150 g):
Calories: 240-300 kcal
Protein: 10-12 g
Fat: 14-18 g
Carbohydrates: 18-22 g

Calories can vary quite a bit depending on how much mayonnaise you use and how much meat you include. The pickles and vegetables don’t add many calories, but the dressing (mayonnaise + oil) is the most significant contributor.

Storage and Reheating

Beef salad keeps well in the fridge for 2-3 days, covered with plastic wrap or in a container. Freezing is not recommended. It should be served cold and not reheated. If you decorate with fresh vegetables, it's best to add them just before serving to prevent them from releasing moisture. If you notice a little liquid has separated, you can gently mix it before serving.

 Ingredients: 1 kg potatoes, 700 g carrots, half a celery root, 1 chicken breast, 1 jar of pickles, 1 teaspoon Dijon mustard, 1 jar of mayonnaise, 3 tablespoons olive oil. For decoration, I added: red and orange bell peppers, boiled carrots, pomegranate seeds, boiled corn kernels, parsley.

 Tags:  beef salad