Beef Salad

Beef salad is one of the recipes I make almost every holiday or when I need something substantial for a meal with multiple guests. It’s not complicated at all, but it requires a bit of patience with boiling the vegetables and chopping everything into small cubes. I've noticed that it turns out best when I don't rush any of the steps and ensure that each ingredient is well-drained and cooled. It's the kind of salad that's always made in a large bowl.

Quick Info

Total time: approximately 2 hours
Preparation time: 40 minutes (chopping, draining, mixing)
Cooking time: 1 hour – 1 hour and 15 minutes (depending on how quickly the vegetables and meat boil)
Servings: 10-12, depending on quantity
Difficulty: easy-medium
Recipe type: cold, suitable for holidays or family meals

Ingredients

For the salad base:
- 3-4 chicken thighs
- 4-5 carrots (or to taste)
- 1 large parsnip
- 2 cans of small green peas (2 x 280g, drained)
- 5-6 potatoes
- 6-8 pickled cucumbers (to taste, not very large)

For the mayonnaise:
- 4 egg yolks
- 5 heaping tablespoons of mustard
- oil (as much as the mayonnaise takes, usually about 350-400 ml)
- salt

Salt and pepper to season at the end, to taste.

Preparation Method

1. Boil the chicken thighs in water with a little salt over medium heat. Skim off the foam at the beginning. Let them boil until well cooked, about 40-50 minutes.
2. Boil the carrots and parsnip separately in another pot, also in salted water, until a fork easily goes through them. This takes about 25-35 minutes, depending on the size of the pieces.
3. Peel the potatoes beforehand and boil them in the water where the carrots and parsnip were boiled. This way, they also absorb some flavor. The potatoes should be boiled until soft but still firm (otherwise, the salad will be too mushy).
4. Once the vegetables are boiled, drain them and let them cool completely. If the vegetables are too hot when you chop them, they will get mashed.
5. Chop the carrots, parsnip, and potatoes into as equal cubes as possible. Put them in a large bowl.
6. After the chicken thighs have cooled, debone them and cut the meat into small cubes. Add it over the vegetables.
7. Finely chop the pickled cucumbers and let them drain in a strainer or on absorbent paper. If they aren’t well-drained, the salad will become too watery.
8. Drain the peas from the cans and add them to the bowl.
9. Mix all the ingredients in a large bowl. Add salt and pepper to taste.
10. For the mayonnaise, separate the egg yolks and beat them with salt and mustard. Start pouring in the oil gradually, mixing continuously in one direction. If it seems too thick, add a little more mustard or a tablespoon of hot water.
11. When the mayonnaise is ready, add it over the chopped ingredients and mix the salad. Keep a little mayonnaise aside if you want to decorate at the end.

Why I make the recipe often

Because it’s practical and filling, it keeps well in the fridge and can be made a day in advance. It’s suitable for platters at parties or for larger meals. It fits any season and is easy to adapt to what I have at home.

Tips and Variations

Tips

- Cutting the vegetables and meat as evenly as possible helps with the final texture.
- For a less watery salad, drain all ingredients very well before combining them.
- If you have time, let the salad chill for at least two hours before serving – the flavors meld better.

Substitutions

- Chicken can be replaced with boiled beef for the classic version.
- Peas can be omitted if not everyone likes them, or you can use less.
- Parsnip can be replaced with celery root if you want a slightly different flavor.

Variations

- For a tangier taste, add a few extra cubes of pickled cucumbers.
- If you don’t want to make mayonnaise at home, you can use store-bought, although the taste difference is noticeable.

Serving Ideas

- It can be decorated with thin slices of carrot or boiled peas on top, or with slices of pickled cucumber.
- Serve cold, directly from the fridge.
- It can be placed on platters, portioned with a spoon or with a ring mold for a neater appearance.

Frequently Asked Questions

1. Can I use turkey instead of chicken?
Yes, boiled turkey works very well and gives the salad a slightly different but pleasant taste.

2. If I don’t have parsnip, can I omit it?
Yes, the salad turns out good even without parsnip, although it adds a bit of flavor. You can put more carrot or a bit of celery root instead.

3. Can I make beef salad without mayonnaise?
You can try using creamy yogurt mixed with a little mustard, but it won’t have the classic consistency and taste.

4. Why do I need to drain the cucumbers?
Because they add a lot of water to the salad, which can make it too soft or even watery at the end.

5. Can I add other boiled vegetables?
Yes, you can add whatever you have and like, but the classic recipe remains simple: carrots, potatoes, parsnip, peas, pickled cucumbers, and meat.

Nutritional Values

Estimation for a medium serving (approx. 200g): 210-250 kcal, protein 9-12g (depending on how much meat), fat 13-16g (from mayonnaise and meat), carbohydrates 17-22g (from potatoes, vegetables, peas). These values are approximate and may vary depending on quantities and types of ingredients used.

Storage and Reheating

Beef salad keeps in the fridge, covered, for up to 3 days. It should not be reheated – it is served cold. It is important to keep it covered; otherwise, it will absorb odors from other foods in the fridge. If you used homemade mayonnaise with raw egg, do not keep the salad for more than 48 hours.

 Ingredients: some chicken thighs (according to preferences), parsnip, peas 2 cans of 280 g without liquid, small beans, potatoes, pickled cucumbers. Mayonnaise: 4 egg yolks, 5 tablespoons mustard, oil, salt.