Beef Salad

The first time I made beef salad at home was a pleasant surprise; I didn't expect it to turn out so well. I got started one free afternoon and chose to make everything from scratch, including the mayonnaise. The process isn't complicated, but it does require patience when chopping the vegetables evenly. I followed the simple steps, and in the end, I had a creamy salad, perfect for festive meals or whenever you want something special.

Quick Info

Total time: about 1.5 hours (depends on how quickly you chop the vegetables and make the mayonnaise)
Preparation time: 35-45 minutes (for boiling, cooling, chopping vegetables and meat)
Cooking time: 30-45 minutes (boiling vegetables and meat)
Servings: 8-10
Difficulty: medium
Recipe type: classic appetizer, suitable for festive meals or everyday occasions

Ingredients

4 medium potatoes
3 carrots
2 parsley roots
half a celery root
4 chicken breasts
2 pickles
50 g green olives
1 raw egg yolk
1 boiled egg yolk
1 tablespoon mustard
sour cream (to taste, for the mayonnaise)
salt
oil

Preparation method

1. Boil the vegetables and chicken breasts. Peel the potatoes, carrots, parsley root, and celery, then place them along with the chicken breasts in a pot of water with a little salt. Boil until tender, then drain and let them cool completely.

2. While the vegetables are cooling, prepare the mayonnaise. Mix the raw egg yolk with the boiled egg yolk, mashing until there are no lumps. Start incorporating the oil, initially adding it one tablespoon at a time, stirring constantly in one direction with a wooden spoon. Once the mayonnaise thickens, you can add the oil a bit faster, but still gradually. When you’ve finished adding the oil, add the mustard, salt to taste, and mix. For extra creaminess, you can add a little sour cream. Place the mayonnaise in the refrigerator until ready to assemble.

3. Chop the vegetables and chicken. Once they have cooled, cut each vegetable and the meat into small cubes, as small as your patience allows. Do the same with the olives and pickles—all should be finely chopped for a pleasant texture.

4. Mix the chopped ingredients in a large bowl. Gradually add the prepared mayonnaise, depending on how creamy you want the salad to be. Stir gently to avoid breaking the vegetables.

5. Adjust the salt to taste, and if desired, you can add a little pickle juice for a brighter flavor.

6. Cover the bowl and refrigerate the salad for a few hours to let the flavors meld. You can garnish it or serve it simply.

Why I make this recipe often

I find beef salad practical because it can be made in advance, keeps well in the fridge, and can be served on both special occasions and ordinary days. It doesn’t require fancy ingredients, and homemade mayonnaise gives it a unique flavor. The recipe easily adapts to what you have in the fridge.

Tips and Variations

Tips

Don’t rush the cooling process of the vegetables—if they are warm, they will make the mayonnaise watery.
To prevent the mayonnaise from curdling, add the oil gradually, especially at the beginning.
You can drain the pickles and olives well beforehand to avoid adding water to the salad.

Substitutions

You can replace the chicken with boiled beef if you want the classic version.
If you don’t want traditional mayonnaise, you can use more sour cream or a mix of both.
You can omit the parsley root or substitute it with parsnip if you can’t find it.

Variations

You can add boiled peas or other boiled vegetables to taste.
If you want a tangier salad, use more pickles or a bit of their juice.

Serving Ideas

It can be beautifully arranged on a platter, possibly garnished with slices of cucumber, carrot, or olives.
Individual servings work well, topped with a spoonful of mayonnaise.

Frequently Asked Questions

What do I do if the mayonnaise curdles?
If your mayonnaise curdles, you can start again in a clean bowl with a new egg yolk, then gradually add the curdled mayonnaise while stirring continuously.

Can I use store-bought mayonnaise?
Yes, if you're in a hurry or don’t want to make mayonnaise at home, you can use pre-made mayonnaise. The taste won’t be exactly the same, but the salad will still be good.

How finely should the vegetables be chopped?
Ideally, they should be in small cubes, but they don’t have to be perfectly equal. If the pieces are too large, the salad will have a more rustic texture.

Is gelatin or another binding agent needed?
No, beef salad doesn’t require gelatin. The mayonnaise and the texture of the boiled vegetables provide the right consistency.

Nutritional Values

Estimate for a medium serving (approx. 200 g):
Calories: 260-300 kcal
Protein: 13-16 g
Fat: 18-20 g
Carbohydrates: 15-18 g

Values are approximate and may vary depending on how much mayonnaise or sour cream is used, as well as the weight of the vegetables and meat.

Storage and Reheating

Beef salad keeps well in the refrigerator, covered, for up to 2 days. I do not recommend freezing it, and it should not be reheated. It’s best served cold, straight from the fridge. If it sits for too long, it may release water from the vegetables or pickles, so stir gently before serving.

 Ingredients: 4 potatoes, 3 carrots, 2 parsley roots, half a celery, 4 chicken breasts, 2 pickled cucumbers, 50 g green olives, 1 raw yolk, 1 boiled yolk, 1 tablespoon mustard, sour cream, oil

 Tags:  beef salad