Beef Salad

On weekends or when I need to prepare something substantial for the family, I turn to this beef salad recipe. I usually start with the potatoes, boil everything, and then get to chopping. Even though it requires patience to finely chop the vegetables, the result is always a hit with everyone. I've noticed that if I don't drain them well, the salad turns out too mushy, so I pay close attention to that step.

Quick Info

Total time: about 2 hours (depending on how quickly you chop)
Preparation time: 30-40 minutes (chopping and mixing)
Boiling time: 40-50 minutes (for all vegetables and eggs)
Servings: approximately 12
Difficulty: medium (because it takes time to chop everything finely)
Recipe type: cold salad, suitable for holidays or festive meals

Ingredients

1.5 kg potatoes
5-6 medium carrots
400 g peas (I use frozen)
1 jar (800 g) pickled cucumbers
1 jar (800 g) pickled bell peppers
4 eggs (2 for the salad, 2 for the mayonnaise)
1 tablespoon mustard
1 pinch of lemon salt
a dash of salt
400 ml oil (for mayonnaise)
100 g olives (for decoration)
salt, pepper to taste

Preparation Method

1. Boil the potatoes, carrots, and two of the eggs with their shells on. I put them together in a large pot with cold water and salt, and let them boil until they can be easily pierced with a fork. From my experience, the carrots boil around the same time as the potatoes if they are of similar size.

2. Boil the peas separately for about 10-15 minutes. When they are done, drain them immediately in a colander. It's important not to leave too much water in the peas.

3. Once the potatoes and carrots are boiled and have cooled slightly, peel them. Then, chop them as finely as possible. For me, a good salad means small pieces, but I don't turn them into a paste.

4. Chop the pickles and bell peppers finely (as uniformly as possible). I always drain them in a colander and press them lightly to remove as much liquid as possible.

5. Peel the two remaining boiled eggs and chop them as finely as the vegetables.

6. When all the ingredients have been chopped and drained well, I place them in a large bowl. I add the peas and mix gently.

7. Season with salt and pepper to taste. If I feel it lacks acidity, I add a pinch of lemon salt. Just enough to avoid making it too sour.

8. Separately, I prepare the mayonnaise: in a tall container, I put two raw yolks and two boiled yolks, a tablespoon of mustard, lemon salt, and a dash of salt. I start blending gently with an immersion blender, then gradually pour in the oil (400 ml) slowly until the mayonnaise thickens. If it curdles, I add a bit of mustard or a raw yolk and continue. If you don't have a blender, it can be done by hand, but it takes a bit longer.

9. In the salad, I add about three-quarters of the mayonnaise and mix everything well to ensure it's cohesive and creamy.

10. I transfer the salad to a large platter or two smaller ones. I use the remaining mayonnaise for decoration, leveling the surface and decorating as desired. I sprinkle olives on top. If I want, I also add small pieces of bell pepper or cucumber for appearance.

Why I make this recipe often

I love that this salad keeps well in the fridge and is always well-received at any festive meal. The recipe isn't complicated; it just takes time to chop everything. I can easily adapt it, and if I want, I can make the mayonnaise lighter or add more vegetables.

Tips and Variations

Tips

- Drain the pickles and bell peppers very well; otherwise, the salad will become too soggy.
- For mayonnaise, add the oil gradually; if it curdles, don’t throw it all away; just add a bit of mustard or a raw yolk and blend further.
- Chop everything as finely as possible for a pleasant texture, but don’t overdo it to the point of turning it into a paste.

Substitutions

- Frozen peas can be replaced with canned peas, just make sure they are well-drained.
- Instead of bell peppers, you can use pickled capia peppers or roasted red peppers, but the taste will be slightly different.
- If I don't want to make mayonnaise at home, I can substitute it with store-bought mayonnaise, although it won't have the same taste.

Variations

- I can add a bit of boiled chicken breast if I want the classic beef salad with meat.
- If I prefer, I can reduce the amount of mayonnaise and add more mustard for a stronger flavor.
- Sometimes, I also add a bit of boiled parsnip or celery for a different flavor.

Serving Ideas

- I serve it cold, straight from the fridge, on flat platters. It works well as an appetizer for festive meals or in sandwiches.
- For decoration, olives and small pieces of pickled vegetables add appearance and color.

Frequently Asked Questions

1. Can I use only raw yolks for the mayonnaise?
I don't recommend it. The mayonnaise in this recipe is more stable if it includes both boiled and raw yolks.

2. The salad turns out too liquid, what should I do?
Most often, it's because the pickled vegetables weren't drained enough. Next time, press them lightly in the colander.

3. Can I make the salad without mayonnaise?
You can try using Greek yogurt or sour cream, but it won't have the same taste and consistency.

4. How long does it last in the fridge?
It lasts 2-3 days without issues if stored covered.

5. How much can I prepare in advance?
I can boil and chop the vegetables a day ahead and mix everything just on the day of serving for freshness.

Nutritional Values

Approximately, one serving (about 200 g) contains around 230-270 kcal. Of these, about 13-16 g come from fats (mainly from mayonnaise), 22-28 g from carbohydrates (potatoes, carrots, peas), and 3-4 g from proteins (eggs, vegetables, possibly meat if added). Values vary depending on how many vegetables and how much mayonnaise you use. It's a recipe quite rich in calories due to the mayonnaise.

Storage and Reheating

Beef salad keeps best in the fridge, in covered containers. It lasts 2-3 days, but I do not recommend freezing or reheating it. It is served only cold. If you leave the mayonnaise out for too long, it can spoil quickly, so keep the salad in the fridge until just before serving.

 Ingredients: 1.5 kg potatoes, 5-6 medium carrots, 400g frozen peas, 1 jar (800g) pickled cucumbers, 1 jar (800g) pickled peppers, salt, pepper, a pinch of lemon salt, 100g olives, mayonnaise; 4 eggs, 1 tablespoon mustard, a pinch of lemon salt, a dash of salt, 400ml oil

 Tags:  beef salad