Tired of the traditional Olivier salad? Switch things up this New Year with this delightful Beef Layered Salad, a flavorful and festive addition to your holiday table. Packed with hearty boiled beef, fresh veggies, and the creamy tang of pickles and mayonnaise, this salad is not only satisfying but also beautifully presented in layers, making it perfect for a special occasion. Using a ring mold, you can create an elegant dish that will impress your guests while offering a delicious alternative to the usual New Year’s spread.
Full Recipe:
Ingredients:
300 g boiled beef, shredded
50 g onion, finely chopped
3 boiled potatoes (approximately 300 g), diced
3 boiled eggs, chopped
3 pickled cucumbers (approximately 200 g), diced
200 g canned green peas, drained
180 g boiled carrots (1-2 pieces), diced
120 g mayonnaise
Salt to taste
Steps on How to Do It:
Boil the Ingredients:
Begin by boiling the beef until it becomes tender. This may take about 1-1.5 hours. Once cooked, let it cool and shred it into small pieces.
While the beef is cooking, boil the potatoes, carrots, and eggs. Once they are cooked and cooled, dice the potatoes and carrots, and chop the eggs.
Prepare the Onion:
Finely chop the onion. If you prefer a milder taste, soak the onions in cold water for about 10 minutes to remove the sharpness, then drain and pat them dry.
Assemble the Salad:
