Beef Salad (Salata de boeuf)
User Reviews
4.8
Beef Salad (Salata de boeuf)
Description
Beef Salad (Salata de boeuf) features cooked beef that is chopped and combined with fork-tender boiled potatoes and carrots. Crisp pickles and peas add contrasting textures and flavor. The salad is dressed with mayonnaise mixed with mustard, seasoned with salt and black pepper, creating a creamy and tangy mixture that binds the ingredients together.
The beef provides hearty protein, while the potatoes and vegetables make the salad substantial and flavorful. The chopped mix ensures that each bite has a balance of flavors and textures, from soft cooked veggies to firm meat and crunchy pickles.
This salad is often arranged and decorated for festive occasions and can serve as a side or appetizer. It keeps well refrigerated and is a traditional dish served cold.
You can substitute chicken or turkey for the beef, and the cooking broth can be saved to make soup. Proper storage in airtight containers maintains freshness for several days.
Ingredients
- 2 pounds beef or turkey or chicken, white or dark meat
- 2 pounds potato peeled
- 1 pound carrot peeled
- 1½ cups pickles chopped
- 1 cup peas frozen
- 1 cup mayonnaise
- ¼ cup mustard
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Add the beef to a pot of boiling water and cook it for about 2 hours. You can also use an Instant Pot to cook it faster. If using an Instant pot cook it on high pressure for 1 hour. Transfer the meat to a bowl and let it cool before chopping.
- Add the potatoes and carrots to a large pot and cover with water. Season with a teaspoon of salt. Bring the water to a boil and cook the potatoes and carrots until they are fork tender, should take about 15 minutes. Drain and cool slightly.
- Chop the meat, potatoes, carrots and pickles; they should all be small pieces about ¼ inch by ¼ inch. Drain all the liquid from the diced pickles and the peas. I usually place them in a paper towel lined bowl to soak up all the extra liquid.
- Add all the veggies and meat to a big bowl, then add the mayo and mustard, season with salt and pepper and mix everything together.
- The salad is often decorated to make it more visually appealing and festive. The decoration typically involves arranging colorful vegetables, herbs, and other garnishes on top of the salad in an attractive and creative way. For simplicity, I simply smoothed out the top and topped it more mayonnaise. Now, serve the salad immediately or put it in the fridge to stay cold.
Notes
- Chicken or turkey can be used instead of beef.
- Save the cooking broth from meat and vegetables to use in soups.
- Sirloin or chuck roast are preferable cuts for best texture.
- The salad keeps up to 5 days refrigerated in a sealed container.
- It is not recommended to freeze leftovers due to texture changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 615kcal | 31% |
| Carbohydrates | 30g | 10% |
| Protein | 24g | 48% |
| Fat | 44g | 68% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 805mg | 34% |
| Potassium | 1047mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 10022IU | 200% |
| Vitamin C | 29mg | 32% |
| Calcium | 81mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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