Olivier Salad (Salata de Boeuf) Traditionally Romanian
Make this Olivier Salad (Salata de Boeuf), a traditional Romanian dish made with tender beef or chicken, mixed vegetables, potatoes, pickled cucumbers and a creamy mayo dressing. Perfect for special occasions and holiday celebrations!
Savour your Olivier Salad with other tasty Romanian dishes! For instance, try a pork ribs and cabbage casserole recipe for comforting winter meals. Additionally, don’t miss stuffed bell peppers, which are a perfect meal prep option filled with flavorful rice and meat.
For a fun appetizer, you can indulge in a quick garlic and bean dip—perfect for dipping. Finally, for dessert, treat yourself to homemade mini ricotta cakes with a creamy filling; they’re a delightful way to end your meal. Each of these dishes showcases the heart of Romanian cuisine and makes for a memorable dining experience!
In addition to the classic Olivier Salad, known in Romania as salata de boeuf, you can make a delightful twist by using chicken meat instead of beef. This lighter option is especially appealing to kids and still features the same delicious mix of vegetables and creamy dressing. Just like the traditional version, you can add pickles for that extra zing. Serve it as a refreshing chicken salad at your next family gathering or picnic; it’s sure to be a hit with everyone!
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Olivier Salad or Salata de boeuf is a popular dish for festive occasions like Christmas, Easter, birthdays, and family gatherings. It’s perfect for celebrations! This salad can also be considered a cosy autumn recipe for chilly evenings, as its hearty ingredients and creamy dressing offer comfort during the cooler months.
In Romania, it’s typically served with freshly crusty baked bread and a beet and horseradish salad, adding a nice kick to the meal. You can also pair it with a fresh garden salad. It’s versatile enough to shine on your table, bringing a touch of tradition to any meal!
What is Olivier Salad?
Olivier Salad, also known as Salata de Boeuf, is a popular dish in Eastern Europe. It includes diced cooked meats (like beef or chicken), boiled potatoes, carrots, peas, pickles, and hard-boiled eggs. All these ingredients are mixed with creamy mayonnaise, making it hearty and delicious. This salad is often served at festive gatherings and celebrations and is usually garnished with fresh herbs for an appealing look.
Why you’ll love this Olivier Salad
You’ll love this Olivier Salad (Chicken Salad) as it’s an easy recipe with less than 10 ingredients and no special skills needed—just boil the beef, chicken and veggies. As an authentic Romanian dish, it’s like a heartier version of potato salad, with mayo, tender beef or chicken, and peas, if you prefer them. Plus, it’s a holiday favourite, traditionally served at Easter, Christmas, and New Year’s, but perfect to enjoy all year round!
What you’ll need
- Chicken, Turkey, or Beef: Choose between white or dark meat for a hearty protein base. Using leftovers or rotisserie chicken can save time and add flavour. Make sure the meat is fully cooked and tender for the best texture in the salad.
- Potatoes: Use pink potatoes, like Red Bliss or Yukon Gold, for their firmness and creamy texture. Boil them with the skin on them to retain flavour and nutrients. Once cooled, peel and dice them into small cubes for even mixing. This helps the potatoes hold their shape in the salad.
- Carrots: Peeled and diced carrots add a natural sweetness and vibrant colour. When cutting, aim for uniform pieces to ensure even cooking and a consistent texture throughout the salad.
- Parsnip or Celery: Parsnips offer a sweet, earthy flavour, while celery adds a refreshing crunch. Choose based on your preference. If using parsnips, peel and cut them into halves before boiling them until tender, then dice them into small pieces.
- Pickles: Chopped pickles bring a tangy contrast that brightens the salad. You can opt for dill pickles for a savoury touch or sweet pickles for a hint of sweetness. Remember to squeeze out any excess liquid after chopping to keep the salad from becoming too watery.
- Frozen or Jarred Peas: These are optional but recommended for added colour and a slight sweetness. If using frozen peas, cook them briefly until tender; jarred peas can be added directly.
- Mayonnaise: This creamy dressing binds all the ingredients together, adding richness. For a fresher taste, consider using homemade mayonnaise. Adjust the amount based on your desired creaminess.
- Mustard: Adding mustard gives a zesty kick that complements the other flavours. You can use yellow mustard for a milder taste, Dijon for a sharper taste, or grainy mustard for added texture. Adjust the amount to suit your taste.
- Salt and Pepper: Season the salad to taste with salt and pepper. Don’t hesitate to taste as you mix and adjust the seasoning according to your preference.
How To Make Beef Salad (Salata De Beouf)
This authentic Romanian salad is super simple! After cooking and chopping the beef and veggies, you can have the entire dish ready in less than 10 minutes!
- Cook Meat and Veggies: Boil the chicken (or beef/turkey), potatoes, carrots, and parsnip until tender. Drain and let cool.
- Chop Ingredients: Dice the cooked meat and veggies into small cubes. Chop pickles and squeeze out excess moisture.
- Mix: In a large bowl, combine the diced meat, veggies, pickles, and peas. Add mayonnaise, mustard, salt, and pepper. Mix well.
- Serve: Shape the salad on a serving plate and decorate it with olives, carrots, or herbs if desired.
That’s it! Your salad is ready!
Additional Ingredients You Can Include
While I’ve always used the ingredients in this recipe for Olivier Salad, there are plenty of other options you can include:
Garnish: Roasted Red Peppers, Olives, Hard-Boiled Eggs, Fresh Parsley, Dill or Mint Leaves
Meat/Protein: Turkey, Chicken, Pork Loin, Hard-Boiled Eggs, Chickpeas, Salmon
Veggies: Celery, Onion, Parsnips, Mushrooms
How to serve Olivier Salad (Salata de Boeuf)
- As a Main Dish: Serve chilled as a standalone dish for a light lunch or dinner.
- As a Side Dish: Pair with grilled meats like chicken or pork, or alongside a hearty stew.
- With Bread: Enjoy it with fresh crusty bread, pita, or crackers.
- On a Party Platter: Serve on a platter for holiday celebrations, decorated with olives, pickled peppers, or fresh herbs for a festive touch.
- In Sandwiches: Use as a filling for sandwiches or wraps for a delicious, creamy bite.
It’s versatile and fits in perfectly for any meal or occasion.
Pro Tips
Prep Ahead: Cook the meat and vegetables in advance to save time. This way, the salad can be assembled quickly when you’re ready to serve.
Dice the Vegetables Small: To achieve a uniform texture in your salad, make sure to cut the vegetables into small, even pieces.
Taste as You Go: Be sure to taste the salad and adjust the seasoning to get the right balance of flavours.
Storage
Refrigerate: Store the salad in an airtight container in the fridge. If you’ve decorated the salad on a serving plate, cover it with cling film to protect it.
Shelf Life: Homemade Olivier Salad typically lasts for 5 to 7 days. The rule of thumb is that it will last as long as the ingredients, particularly the meat and mayonnaise.
Avoid Freezing: It’s best not to freeze the salad, as freezing can affect the texture of the vegetables and mayonnaise.
FAQs
Is Olivier Salad gluten-free?
Yes! Olivier Salad is naturally gluten-free, as it doesn’t contain any wheat, flour, or gluten-containing ingredients. Just ensure that your mustard and mayonnaise are gluten-free as well.
Is this salad keto or low-carb?
Olivier Salad is not keto-friendly due to the potatoes and carrots, which are higher in carbohydrates. However, you can make it low-carb by substituting the potatoes and carrots with lower-carb veggies like cauliflower or zucchini.
Can I make Olivier Salad without meat?
Yes! You can skip the meat and still have a tasty, veggie-packed version. It’s common to make a vegetarian version for those who prefer it.
How long does Olivier Salad last?
When stored properly in an airtight container in the fridge, it can last 5-7 days. If you decorate it on a serving plate, cover it with cling film before refrigerating.
Can I make Olivier Salad ahead of time?
Definitely! It’s better if made a day ahead, allowing the flavours to blend. Just be sure to refrigerate it until ready to serve.
What can I use instead of mayonnaise?
If you’re looking for a lighter option, you can substitute the mayo with Greek yogurt or a mix of mayo and sour cream.
Other Romanian Recipes You’ll Love
- Grilled Eggplant Salad
- Potato Salad
- Stuffed Bell Peppers
- Nutella Whipped Cream Apple Cake
- Walnut Roll (Cozonac cu nuca si stafide)
- The BEST Mini Ricotta Cakes
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Olivier Salad (Salata de Boeuf) Traditionally Romanian
Ingredients
- 800 gr chicken or turkey or beef, white or dark meat (about 1.75 lbs)
- 800 gr pink potatoes, like Red Bliss about 1.75 lbs
- 400 gr carrots peeled (about 14 oz)
- 200 gr parsnip or celery about 7 oz
- 300 gr pickles chopped (about 10.5 oz)
- 150 gr frozen peas or jarred peas optional (about 5 oz)
- 200 ml mayonnaise about ¾ cup
- 50 gr mustard about 3.5 tbsp
- 3 gr salt or to taste (about ½ tsp)
- 1 gr pepper or to taste (about ¼ tsp)
Instructions
Cook the Meat:
- In a large pot, boil the chicken (or turkey or beef) in salted water until fully cooked. For chicken or turkey, this usually takes about 20-30 minutes. For beef, it may take around 30-40 minutes, depending on the cut. Alternatively, you can cook the meat in an Instant Pot on high pressure for about 10-12 minutes for chicken or turkey, or 20-25 minutes for beef, then let the pressure release naturally. Remove the meat, let it cool, and then chop it into small pieces.800 gr chicken
Prepare the Vegetables:
- Wash the potatoes with the skin on and place them in a large pan with enough water to cover them. Cook until a knife goes smoothly to the center, about 15-20 minutes. Once ready, drain the water and let them cool. After cooling, peel the skin and dice the potatoes into small cubes.800 gr pink potatoes, like Red Bliss
- Peel the carrots and parsnips (or celery), cut them in halves, and add them to a pan with enough water to cover them. Cook with 1 tsp of salt until tender, about 10-15 minutes. Drain the water, let them cool, and then dice them.400 gr carrots, 200 gr parsnip or celery
Cook the Peas:
- If using frozen peas, cook them according to package instructions, usually by boiling or steaming until heated through. If using jarred peas, simply drain them and set aside.150 gr frozen peas or jarred peas
Chop the Pickles:
- While the vegetables are cooling, chop the pickles into small pieces. After chopping, squeeze out any excess moisture from the pickles.300 gr pickles
Mix the Ingredients:
- In a large mixing bowl, combine the chopped meat, boiled potatoes, carrots, parsnip (or celery), pickles, and cooked peas.
Prepare the Dressing:
- In a separate bowl, mix the mayonnaise, mustard, salt, and pepper. Adjust the seasoning to taste.200 ml mayonnaise, 50 gr mustard, 3 gr salt, 1 gr pepper
Combine Everything:
- Pour the dressing over the salad mixture and gently stir until everything is well combined and coated. Adjust the seasoning to your taste—add more mustard if you want it more sour, or more pepper if you prefer a bit more heat.
Presentation:
- Place the salad in an airtight container or add it to a large serving plate. Use a knife to shape it nicely, and decorate with fresh mint leaves, parsley, or dill. You can also add olives, cooked carrot slices, and strips of pickled peppers to create an appealing pattern.
Chill:
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Enjoy your delicious Olivier Salad as a side dish or a light meal! Feel free to adjust the ingredients based on your taste or dietary preferences!
I love this recipe! It reminds me of our Venezuelan chicken and potato salad growing up. Delish!!
This is very similar to something my grandmother would make. The recipe was very easy to follow.
This was so good! It’s very similar to the chicken salad I grew up on. I loved it.
What a tasty entree salad! I made it with chicken and it was delicious.