Romanian Beef and Potato Salad

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A festive Romanian classic traditionally served at Christmas, Easter, and New Year gatherings. Tender chunks of slow-simmered beef mingle with boiled potatoes, sweet carrots, briny pickles, and peas, all bound together with a creamy mustard-mayonnaise dressing.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 32 gFat
• 7 gSaturated Fat
• 28 gCarbs
• 3 gFiber
• 4 gSugar
• 22 gProtein
• 620 mgSodium
• 720 mgPotassium
• 50 mgCalcium
• 3.5 mgIron
• 12 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the salad

• 1 lb (450 g) beef chuck, trimmed
• 1.5 lbs (700 g) russet potatoes, scrubbed
• 2 medium carrots, peeled
• 3/4 cup frozen green peas
• 3-4 dill pickles (cornichons)
• 1 small yellow onion, finely minced

For the dressing and garnish

• 3/4 cup good-quality mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp pickle brine from the jar
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh flat-leaf parsley

Directions

1. Place the beef chuck in a medium saucepan, cover with cold water by 1 inch, add a pinch of salt, and bring to a gentle simmer. Cook for 45-50 minutes until fork-tender, skimming any foam that rises. Drain, cool completely, and dice into 1/4-inch cubes.
2. Meanwhile, place the potatoes and carrots in a separate pot of salted water and boil for 20-25 minutes until easily pierced with a knife. Drain, cool, peel, and dice into 1/4-inch cubes.
3. Add the frozen peas to a small pot of boiling water and cook for 3-4 minutes. Drain, rinse under cold water, and drain again.
4. Finely dice the pickles and mince the onion. If the onion is sharp, rinse it briefly under cold water and pat dry.
5. In a large mixing bowl, combine the diced beef, potatoes, carrots, pickles, onion, and cooked peas. Toss gently to distribute evenly.
6. In a small bowl, whisk together the mayonnaise, Dijon mustard, pickle brine, salt, and pepper until smooth.
7. Pour the dressing over the salad and fold gently with a spatula until everything is evenly coated. Taste and adjust seasoning.
8. Cover tightly and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the salad to chill thoroughly.
9. Before serving, give the salad a gentle stir, mound it on a platter, and garnish with chopped parsley and a few sliced pickles.
10. Serve cold as a starter or side dish alongside crusty bread and pickles.

Cook’s Notes

• Always make this salad at least one day ahead; the flavors deepen and the texture improves dramatically after overnight chilling.
• For a traditional festive presentation, mound the salad in a dome shape and decorate the top with thin strips of roasted red pepper, parsley, and sliced pickles.
• Substitute leftover roast chicken or turkey for the beef for a quicker weeknight version; the salad is still authentic in spirit.
• Dice every ingredient to a uniform 1/4-inch size so each bite contains a balanced mix of flavors and textures.
• If the salad seems dry after chilling, fold in another tablespoon of mayonnaise just before serving to restore creaminess.

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