Beef Salad

I have made this salad many times for festive meals. I like that it is actually a dish that you can't go wrong with when you have many guests. The preparation time is not short, but the tasks are well divided and the result is worth it. Usually, I prepare it the night before, so it has time to chill and the flavors can meld together.

Quick Info

Total time: about 2 hours (plus chilling)
Servings: 10-12
Difficulty: medium

Ingredients

For the salad:
- 1 turkey breast (approx. 1 kg; chicken or beef can also be used, but turkey is leaner and won't be heavy)
- 1 kg carrots
- 2 larger parsley roots
- ½ celery root (about 200 g)
- ½ kg white potatoes
- 1 jar pickled cucumbers (800 ml, I usually use Cornichon, not too sour)
- 1 can peas (350 g, preferably Bonduelle or something that is not too soft)
- salt, pepper

For the mayonnaise:
- 4 eggs (2 raw, 2 boiled)
- 500 ml sunflower oil
- 1 tablespoon classic mustard

For decoration:
- a few pieces of pickled bell pepper
- fresh parsley leaves

Preparation method

1. Wash the turkey breast well, put it to boil in cold salted water. When it starts to boil, skim the foam from the surface. Add the whole carrots, cleaned and washed parsley root, and celery. Let it boil on low heat until the meat and vegetables are cooked (about 40-50 minutes).

2. In another pot, boil the potatoes (with skin) in cold salted water. They boil for about 25-30 minutes, depending on size. They are ready when a fork goes in easily.

3. Boil 2 eggs for the mayonnaise (8-9 minutes from the moment the water starts to boil). Rinse them under cold water after boiling, so they peel easier.

4. Cut the pickled cucumbers into small cubes. You can let them drain in a sieve or on paper towels; otherwise, they will add too much liquid to the salad.

5. Remove the meat and vegetables from the broth, let them cool completely. Peel the potatoes after they have cooled. Then cut everything into small cubes, as evenly as possible. The meat should not be chopped too finely; it should retain some texture.

6. Open the can of peas, drain very well.

7. For the mayonnaise: Put the two raw yolks and the two boiled yolks in a large bowl. Add the mustard, mix, then gradually pour in the oil while continuously mixing with a wooden spoon or mixer. When it has thickened, stop pouring in the oil. Reserve about a third of the mayonnaise for decoration.

8. In a large bowl, mix the diced meat, carrot, parsley, celery, potatoes, cucumbers, and peas. Add salt and pepper to taste.

9. Gradually add the mayonnaise (about ¾ of the amount) over the mixture and mix well, but do not crush the ingredients.

10. Taste for salt and pepper again. If you want, you can add some cucumber brine for more acidity, but just a little so that the salad doesn't become mushy.

11. Transfer the salad to a platter. Level it with the back of a wet spoon. Spread the remaining mayonnaise on top, covering it evenly. Decorate with strips of pickled bell pepper and fresh parsley leaves.

12. Chill for at least 2 hours before serving, ideally overnight. This helps the flavors meld and the salad set well.

Why I make this recipe often

Boeuf salad remains one of the most practical recipes for meals with more guests. It can be made a day in advance, it doesn't change its flavor, and it's easy to portion. It can be adapted if you have leftover boiled meat. It is hearty but not heavy, and it keeps well in the fridge.

Tips and variations

Tips

- Drain the cucumbers and peas very well so the salad doesn't become soggy.
- If you don't want to make homemade mayonnaise, you can use store-bought, but the taste is different.
- Cut the cubes as evenly as possible; otherwise, some ingredients won't feel right in texture.
- Chill the ingredients separately so they don't steam each other and absorb water.

Substitutions

- The turkey breast can be replaced with chicken or beef (for the classic version).
- Celery can be omitted if you don't like the flavor.
- If you don't have canned peas, you can use frozen, just boil them lightly.

Variations

- You can add finely chopped boiled eggs to the salad for extra texture.
- If you don't want meat, it works very well with just vegetables.
- For a tangier taste, add some pickled roasted peppers to the mixture.
- If you want to make rolls, fill thin slices of pressed ham with the salad and tie them with parsley strings.

Serving ideas

- On a large platter with simple decoration.
- Individual servings in small cups or in halved bell peppers.
- As a filling in hollowed tomatoes or in green lettuce leaves.

Frequently asked questions

1. How long does it last in the fridge?
It keeps well for 2-3 days covered, refrigerated. Homemade mayonnaise shortens the duration a bit, but I haven't had issues if I used fresh eggs.

2. Can I freeze the boeuf salad?
I don't recommend it; the texture of the vegetables and the mayonnaise don't hold up well after freezing.

3. Can it be made without meat?
Yes, the version with just vegetables is good. Just adjust the proportion of vegetables and possibly add more potatoes.

4. What do I do with the leftover broth?
Don't throw away the broth in which you boiled the meat and vegetables; you can make a soup or risotto.

5. What type of cucumbers should I use?
Ideally, use pickled cucumbers that are not too sour, without much salt, chopped finely and well drained.

Nutritional values (per 100 g, estimated)

- Calories: 150-180
- Protein: 5-6 g
- Fat: 9-12 g (depending on how much mayonnaise you use)
- Carbohydrates: 12-15 g

Boeuf salad is quite filling, especially from the mayonnaise and potatoes. If you want to reduce calories, use less mayonnaise or creamy yogurt (see variations).

Storage and reheating

Boeuf salad keeps in the fridge, covered, in glass or plastic containers, for up to 3 days. It is not reheated – it is served cold. If you want to keep it longer, add mayonnaise only to what you consume immediately. The other ingredients can stay refrigerated separately, and the mayonnaise can be added fresh as needed.

This recipe only requires a bit of patience for chopping and draining the ingredients. If you organize yourself in advance, it's not complicated, and you can adapt it to what you have in the fridge or according to your preferences.

We put the meat to boil, let it come to a boil, skim well, then add the cleaned and well-washed vegetables. We boil the well-washed potatoes with their skins and a little salt. We also boil 2 eggs for the mayonnaise. While the eggs and potatoes are boiling, we finely chop the cucumbers. In the meantime, we prepare the mayonnaise with two raw yolks and two boiled, oil, and mustard. When the meat is cooked, we strain everything well, let it cool, then chop everything into small cubes. We mix with three-quarters of the mayonnaise, add the peas, adjust with salt and pepper, and mix everything well. We place it on platters, garnish with the remaining mayonnaise and red bell pepper, and parsley leaves. Everyone can garnish according to their imagination. My salad is ready to be served! Enjoy your meal! This salad can also be made with pressed ham rolls.

 Ingredients: 1 turkey breast (about 1kg) 1 kg carrot 2 larger parsley roots 1/2 celery 1/2 kg potatoes 4 eggs 500 ml oil 1 tablespoon mustard 1 jar pickled cucumbers (800ml) 1 can Bonduele peas 350 gr salt pepper a few pieces of pickled red pepper (for decoration) a few parsley leaves for decoration

 Tags:  beef salad