Romanian Boeuf Salad

1. Cook the potatoes, peel them, and let them cool completely.
2. Cook the carrots until soft. If using fresh chicken, cook it as well.
3. Cook eggs: Place the eggs in a saucepan, cover with water, bring to a boil and cook for 10 minutes.
4. Let cool: Everything should be cool before making the salad.
5. Dice the potatoes, carrots, chicken, eggs, gherkins, and pickled red peppers. Place in a bowl.
6. Add about ¾ of the mayonnaise and the mustard, mix well and add salt and pepper to taste.
7. Decorate: Place the boeuf salad on a large plate or platter and smooth with a spatula. Cover nicely with the remaining mayonnaise and decorate with olives, gherkins, and pickled red peppers.
8. Refrigerate for a few hours before serving.

Mayonnaise:

1. Place the egg, mustard, lemon juice, oil, salt, and pepper into a jug or tall jar.
2. Blend: Place the immersion blender in the jug and keep it fixed to the bottom. Turn it on and blend the ingredients without moving the blender for 10-15 seconds.
3. Emulsify: Very slowly, start moving the immersion blender up and down to help emulsify the mayonnaise. The whole process should take less than 1 minute, and the mayonnaise will be perfect.
4. Taste and adjust the taste with salt, pepper, and lemon juice.