Olivier Salad (Salata de Boeuf) Traditionally Romanian
Olivier Salad (Boeuf Salad), a classic Romanian dish made with tender meat, vegetables, pickles, and a creamy mayonnaise dressing. Perfect for holidays and special occasions!
Servings: 8
Calories: 1194kcal
Ingredients
- 800 gr chicken or turkey or beef, white or dark meat ( 1.75 lbs)
- 800 gr red potatoes, like Red Bliss 1.75 lbs
- 400 gr carrots peeled ( 14 oz)
- 200 gr parsnip or celery 7 oz
- 300 gr pickles chopped ( 10.5 oz)
- 150 gr frozen peas or jarred peas optional ( 5 oz)
- 200 ml mayonnaise ¾ cup
- 50 gr mustard 3.5 tbsp
- 3 gr salt or to taste ( ½ tsp)
- 1 gr pepper or to taste ( 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 red 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 teaspoon 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!
Video
Notes
- Use fresh veggies and quality mayo for the best taste and texture.
- Feel free to adjust the pickles, mustard, or mayo to your liking—it’s all about what works for you.
- Let it chill in the fridge for a couple of hours before serving for better taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Mix it up—try green beans instead of peas or switch the protein to chicken or ham.
- Prep the salad in advance, just add the mayo right before serving to keep everything fresh.
Nutrition
Calories: 1194kcal | Carbohydrates: 29g | Protein: 4g | Fat: 118g | Saturated Fat: 33g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 49g | Trans Fat: 0.04g | Cholesterol: 95mg | Sodium: 723mg | Potassium: 812mg | Fiber: 6g | Sugar: 7g | Vitamin A: 8593IU | Vitamin C: 24mg | Calcium: 67mg | Iron: 2mg
