How To Make Romanian Salata de Boeuf (Boeuf Salad)
Salata de Boeuf — the Romanian Olivier Salad made with chicken or beef, boiled potatoes, carrots, pickles, and a sharp mustard mayo dressing. Make ahead and chill overnight — it genuinely tastes better the next day.
Servings: 12
Calories: 374kcal
Ingredients
- 800 gr chicken breast ,turkey or beef
- 800 gr potatoes waxy variety
- 400 gr carrots peeled
- 100 gr celeriac or 2 parsnips, peeled (optional)
- 300 gr pickled gherkins, in brine not vinegar chopped
- 150 gr jarred peas optional
- 50 gr mustard 3.5 tbsp, adjust to taste
- 3 gr salt or to taste ( ½ tsp)
- 1 gr pepper or to taste ( ¼ tsp)
For the Homemade Mayonnaise (or use 200 ml store-bought):
- 2 large eggs
- 300 ml sunflower oil
- 2 tablespoon lemon juice
- 1 teaspoon mustard
Note: For a detailed step-by-step method and full quantities, see our traditional 4-ingredient homemade mayonnaise recipe.
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 breast
- 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 completely. After cooling, peel the skin and dice the potatoes into small cubes.800 gr potatoes
- Peel the carrots and cut them lengthwise in halves. Peel your round celeriac, if using, and cut it into quarters or thick slices so it boils evenly with the carrots. Add them to a pan with enough water to cover them and cook with 1 teaspoon of salt until tender, about 10-15 minutes. Drain the water, let them cool, and then dice them.400 gr carrots, 100 gr celeriac
- 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 pickled gherkins, in brine not vinegar
- Mix the Ingredients: In a large mixing bowl, combine the chopped meat, cooked potatoes, carrots, celeriac (or parsnips) if using, pickles, and cooked peas.
- Prepare the Dressing: In a separate bowl, mix the mayonnaise, mustard, salt, and pepper. Adjust the seasoning to taste.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 a thin layer of mayo and decorate with olives, cooked carrot slices, and strips of pickled gherkins or red pepper to create an appealing pattern.
- Chill: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled.
Video
Notes
- Let the salad chill in the fridge for a couple of hours (or overnight) before serving for the best taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a vegetarian version (Salata à la Russe), simply omit the chicken or beef.
Nutrition
Calories: 374kcal | Carbohydrates: 18g | Protein: 18g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 597mg | Potassium: 700mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5878IU | Vitamin C: 19mg | Calcium: 37mg | Iron: 1mg
