Romanian/Russian Salata de Boeuf (Salat Olivje)
A traditional Romanian/Russian salata de boeuf is a chilled salad featuring potatoes, meat, and various vegetables bound in a savory mayonnaise dressing.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling salted water for potatoes.
-
Boil potatoes in their skins until fork-tender (about 20 minutes), then cool, peel, and finely dice.
-
Peel carrots and parsnips; boil until fork-tender (8 to 10 minutes), then cool and finely dice.
-
Hard boil eggs, then cool and finely dice.
-
Finely dice onions, celery, and pickles; gently squeeze excess liquid from the pickles.
-
Defrost frozen peas under cold water, drain completely, and pat dry.
-
In a large bowl, combine the diced potatoes, cooked meat, carrots, parsnips, eggs, onion, celery, pickles, and peas, setting aside some vegetables and eggs for garnish.
-
Whisk mayonnaise, mustard, salt, and pepper together to create the dressing.
-
Add the dressing to the bowl of salad ingredients and toss thoroughly to coat everything.
-
Transfer the salad to a serving dish, spread a thin layer of dressing over the top, and decorate with the reserved vegetables, eggs, olives, and parsley.
-
Cover the salad and refrigerate until thoroughly chilled before serving.