There are many Romanian dishes that I love like Sarmale. This dish though is one of my favorites and I could eat it all day long. I love the savoriness of it and even though mayonnaise can taste heavy at times the pickled ingredients will refresh the pallet.
Romanian Potato Salad or Salate de boeuf is a dish often eaten for the holidays. especially around Christmas time. You can also try my warm german potato salad, which is also one my favorite dishes.
Romanian Potato Salad Ingredients
Potatoes: Pick firm cooking potatoes like Yukon gold potatoes. Do not overcook your potato, because you don’t want to make mashed potato salad.
Carrots: The carrots will add some sweetness to this potato salad and of course some nice color to the salad.
Pickles: I used homegrown pickles, but you can use store bought ones as well. Once you cut the pickles into small pieces, you will need to squeeze out the liquid.
Pickled Peppers: You can buy them in any store. Cut them up as you did with the pickles and squeeze out the liquid from them.
Peas: I defrosted some peas in hot water.
Chicken Breast: Simple chicken breast that is cooked in boiling seasoned water.
PrintRomanian Potato Salad (Salate de Boeuf)
Even though the salad is boeuf = beef, the salad does not contain any beef. This potato salad is very common in Romania and is eaten on many occasions like Christmas or Easter.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 portions 1x
- Category: Romanian
- Method: Stove
- Cuisine: Romanian
Ingredients
- 5 big yukon potatoes
- 4 medium sized carrots
- 5 Big pickles
- 300 g pickled peppers
- 4 chicken breast
- 200 g frozen peas
- 1/2 teaspoon black pepper
Mayonnaise
- 1 egg yolk
- 200 ml vegetable oil
- 1 teaspoon mustard
- 1/2 teaspoon salt
Instructions
- Peel your potatoes and carrots and boil for about 20 minutes. You want to make sure not to overcook the potatoes, since we are not making mashed potatoes. They should feel firm but not mush.
- Don’t throw the water away and boil your chicken in it for about 12-15 minutes.
- After you boiled the chicken put your frozen peas to the water and they will thaw on their own, while you prep the rest.
- Let your ingredients cool down and then after they cooled off, cut them into little squares. Squeeze out the juices from the pickles and pickled peppers.
- Add every ingredient to a big bowl and make your mayonnaise.
Mayonnaise
- Place your egg yolk into a bowl and add salt and mustard to it.
- Drizzle oil slowly into it the egg yolk and incorporate it slowly.
- The consistency will get thicker and mayonnaise like.
Combine all the ingredients together with the mayonnaise and mix it up well. Add salt to it, if it isn’t enough. Store your potato salad in the fridge for up to three days.
Notes
If there is no chicken available, you can substitute it for Bologna meat.
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