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Classic Beef Salad

A tasty meat salad in the spirit of the beloved Olivier! There are plenty of meat salad recipes out there, but at heart they're all cousins of the famous Olivier — just with meat (pork, beef, or chicken) standing in for the sausage or ham, plus a few ingredients swapped or added to taste. The simplest and most delicious of them is this classic beef version with an unusual, zesty dressing. It comes out light yet satisfying, with a flavor that's familiar and fresh at the same time — perfect for a holiday table.

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Classic meat salad with beef
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 7 g
Fats 30 % 6 g
Carbohydrates 35 % 7 g
107 kcal
GI: 100 / 0 / 0
  • Boil the beef in salted water until fully cooked. Tenderloin or veal works best here, for the most tender, melt-in-your-mouth result. Let the meat cool, trim off any membranes and sinew, and cut it into small pieces. If you'd rather, you can use pork or chicken instead for a different flavor — pork makes it richer, chicken makes it lighter, but it's all a matter of taste. Hard-boil the eggs, then cool, peel, and chop them finely with a knife or push them through an egg slicer. Boil the potatoes and carrots in their skins, cool, peel, and cut into small cubes. Peel and finely chop the onion. If the onion seems too sharp for the salad, you can quick-pickle it or just pour boiling water over it to mellow the bite — or leave it as is. Wash the fresh cucumbers and cut them into cubes. You can stick with tradition and use pickled cucumbers instead, but fresh ones give the salad a special taste and a pleasant crispness. For the dressing, skip plain mayonnaise and make an incredibly tasty sauce from everyday ingredients: stir together mayonnaise, sour cream, and mustard with salt to taste, then fold it into the salad. Sprinkle with fresh herbs if you like — parsley enriches the flavor just as the zesty dressing does. Chill the salad for at least half an hour so the ingredients meld and soak up the dressing. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Sour cream with 30 % fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Mustard canteen - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 80  kcal/100g

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