Beef Salad

It often happens that I end up adding either too much or too little salt to the beef salad, especially when I'm cooking in a hurry or for a large group. After a few attempts, I got used to adding all the salt while boiling the vegetables and meat. Ever since I started doing this, there's no need to add salt at the end, as it turns out just right. Plus, I organize everything in advance, so I don’t miss out on taste or texture.

Quick Info

Total time: approx. 2 hours
Preparation time: 30-40 minutes
Cooking time: 1 hour
Servings: 12-16, depending on how much you serve
Difficulty: medium
Recipe type: cold, suitable for special occasions or festive meals

Ingredients

1 kg chicken or turkey breast
1 kg carrots
1 kg potatoes
1 medium celery root
500 g parsley root
1 jar pickled cucumbers (approx. 800 g, adjust to taste)
4 eggs (or more if you want extra for mayonnaise/decorating)
oil for mayonnaise (usually 300-400 ml)
1 lemon (juice)
3 heaping tablespoons coarse salt
1 teaspoon mustard
pepper

Preparation Method

1. Start by making the mayonnaise so it has time to chill before assembling. Place 2 boiled (cooled) yolks and 2 raw yolks in a bowl. Sprinkle a pinch of salt and add the mustard. Whisk well, then gradually pour in the oil while continuously mixing until you achieve a thick mayonnaise. Finally, add lemon juice to taste and refrigerate.

2. Wash and peel the vegetables (carrots, potatoes, celery, parsley). Rinse the chicken or turkey breast and leave it whole.

3. In a large pot, add the vegetables and the chicken breast. Add the 3 heaping tablespoons of coarse salt and enough water to cover everything. Let it simmer gently over medium heat for about 1 hour.

4. Carefully remove the vegetables and meat from the water and let them cool completely before cutting. Meanwhile, boil the eggs for the mayonnaise (if you haven't done so already), then cool them.

5. Finely chop the boiled vegetables, chicken breast, and egg whites. Everything should be diced into small cubes to achieve the typical beef salad texture.

6. Dice the pickled cucumbers into small cubes as well, then squeeze them well in your hand or in a sieve to prevent excess liquid in the salad.

7. In a large bowl, combine all the vegetables, chicken, cucumbers, and chopped egg whites. Add a bit of pepper to taste. Usually, there’s no need for more salt since the vegetables and meat were boiled with enough salt.

8. Add the mayonnaise but reserve a few tablespoons for decoration. Mix the composition well.

9. Transfer the salad to a serving platter or a round mold (you can use a cake ring). Level it out, then remove the ring if using. Coat the salad with the reserved mayonnaise and decorate as desired.

10. Refrigerate the salad for at least one hour before serving to allow the flavors to meld.

Why I Make This Recipe Often

I prepare this beef salad mainly for big occasions or when I have guests. It’s easy to make large quantities, it keeps well in the fridge, and it works as an appetizer or main course for a festive meal. Plus, there’s no need to adjust the salt at the end, which is a huge help when you have a lot on your plate.

Tips and Variations

Tips

It’s important to squeeze the cucumbers well. If they retain liquid, the salad will become watery and won’t hold together as well.
If you want it to slice nicely, try to cut all the ingredients to the same size as much as possible.
Don’t rush the cooling of the vegetables; if you cut them while warm, they can crumble and release too much water.

Substitutions

You can use turkey instead of chicken, it turns out just as well.
Pickled cucumbers can be replaced with pickled bell peppers if you want a different flavor.
Homemade mayonnaise can be made using only raw yolks or only boiled ones if you have dietary restrictions.

Variations

Sometimes I add peas, but the classic version of this recipe doesn’t require it.
If you want a lighter salad, reduce the mayonnaise and add thicker yogurt, but the taste will change.

Serving Ideas

The salad can be arranged in a round shape using a cake ring. The rest can be served in smaller bowls.
You can decorate simply with the remaining mayonnaise or with strips of pickled cucumbers, slices of egg, carrots, or fresh parsley.

Frequently Asked Questions

How much salt should I add while boiling?
Three heaping tablespoons of coarse salt for the amount in the recipe are sufficient. After mixing everything, taste and see if more is needed.

Can I use beef?
Yes, but the cooking time will be longer and the taste will differ. For this recipe, I only used chicken or turkey breast.

How much mayonnaise is used?
Usually, 300-400 ml of oil is sufficient for mayonnaise for this amount of salad. Add to taste depending on how "bound" you want the salad to be.

Do I need to squeeze the vegetables or just the cucumbers?
Only the cucumbers, as they release the most liquid. The well-cooled vegetables don’t need squeezing.

Can I make the recipe in advance?
Yes, the salad keeps well in the fridge for up to 24 hours, and the flavors meld better if it sits.

Nutritional Values

Approximately, for a medium serving (approx. 150 g):

Calories: 220-250 kcal
Protein: 8-10 g
Fat: 15-18 g (depends on how much mayonnaise you use)
Carbohydrates: 16-18 g

Values may vary depending on how much mayonnaise, meat, or vegetables you use. It’s a hearty salad, higher in fat due to the mayonnaise.

Storage and Reheating

The beef salad keeps well in the fridge, covered, for 2-3 days. I do not recommend freezing it, as the texture will change. It is not reheated and is served cold. If there are leftovers, gently mix before serving to keep it creamy.

 Ingredients: 1kg chicken or turkey breast, 1kg carrots, 1kg potatoes, 1 medium celery, 500g parsley root, 1 jar pickled cucumbers, 4 eggs or more, oil for mayonnaise, 1 lemon, salt, pepper, 1 teaspoon mustard

 Tags:  beef salad