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The Boeuf Salad on a creamy coloured plate with a black rim. It sits on a marble background, as well as on a grey tea towel with a round motif. The salad is decorated with four slices of pickles, eight slices of pickled red pepper and four sliced olives.

Romanian Boeuf Salad Recipe

The Romanian Salata de Boeuf is a delicious appetizer that doesn't miss from any holiday or celebration dinner table. The Boeuf Salad is a staple of the Romanian cuisine.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine Romanian
Servings 4 people

Ingredients
  

  • 3 chicken thighs
  • 4 potatoes
  • 1 big carrot
  • 3 medium pickles
  • handful black olives
  • 1 small can peas
  • 4 tbsp mayo
  • 1/2 tsp mustard
  • salt and pepper to taste

Instructions
 

  • Boil the chicken until cooked.
  • Boil the potatoes and carrots in a pot of salted water until cooked but still firm. Should take around 15-20 minutes.
  • Wait until the vegetables have cooled down a little bit and chop them into cubes. Take your time at this step, as it will take a while to get all ingredients chopped at the same sizes.
  • Drain the can of peas, and the pickles. Chop the pickles the same size as the vegetables. Chop the olives in halves.
  • Gently add all the ingredients together in a big bowl and mix with the mayo, the mustard and the salt and pepper. Be gentle, as you don’t want to crush the vegetables and end up with a mash instead of a salad
  • You can leave the salad in a bowl or transfer it onto a plate by pushing it down and then turning the bowl upside down. Decorate the salad with a layer of mayo and chopped olives, pickles, pickled red peppers, and even slices of boiled egg.