Boeuf Salad (or Salata de Boeuf) is a traditional Romanian potato salad that is served during all the holidays or special occasions. It is usually served as an appetizer or entrée. This kind of salad is perfect to prepare in advance and can be refrigerated for several days.
Time: 50 min, Prep: 30 min. Cook: 20 min.
Servings: ~60 rolls (or even more, I can’t remember for sure )
- 8-10 medium potatoes
- 3 carrots
- 400 g beef or chicken breast
- 500 g marinated bell peppers
- 500 g dill pickles
- 100 g sliced black olives (optional) – didn’t add olives this time as my mom is not a big fan
- Salt and pepper
- Cooked ham slices
Some people also add sweet peas (steamed or canned peas). I also added the lemon juice from a lemon since I like the salad a little bit more sour.
- 3 eggs yolks
- 400 ml sunflower oil
- 3 Tbsp mustard
- 1 hard-boiled egg yolk (optional)
- 2 Tbsp lemon juice (optional)
Peel potatoes and carrots. Place potatoes and carrots in a pot with salted water and boil them for about 20 minutes or until tender when pierced with a knife. Boil the chicken breast pieces for 15-20 minutes as well. Drain water and let them cool.
In the meantime, cut marinated peppers and pickles into small chunks.
When the carrots, potatoes and chicken breast are cooled off, cut them into small cubes as well.
Make the mayonnaise by mixing the egg yolks, mustard and lemon juice. Beat at medium speed adding a few drops of oil at a time. As mixture begins to thicken, continue adding oil in a fine steady stream.
Place all the vegetables and chicken breast in a bowl. Add the mayonnaise, toss to combine and season to taste. Add lemon juice as well, if preferred.
You can either arrange the salad on a serving dish or make ham rolls filled with salad as I did this time. Spoon 1-2 tablespoons of salad in the center of each slice of ham. Roll up and secure with toothpicks.