Beef Salad with Pickles
Very filling, perfect for both weekdays and holidays! Beef Salad with Pickles is somewhat similar to our Soviet Olivier. Potatoes, peas, pickles, eggs... but instead of boiled sausage — tender boiled beef. The result is simply fantastic!
Updated : 01 September, 2025
Easy
About 30 min.
Ingredients
300 grams
Beef
200 grams
Salted cucumbers
200 grams
Green peas
4
Eggs
3
Potato
6 grams
Parsley
6 grams
Dill
2 tablespoon
Mayonnaise
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use beef with bone or just the meat. Keep in mind that during cooking the meat shrinks and loses some weight, so take enough to have at least 10 oz (300 g) boiled beef in the end.
Step 2
Boil the beef in salted water with a bay leaf and allspice until fully cooked. Cool and cut into thin strips. If cooking overnight, leave it in the broth to keep it juicy. Make sure the beef is tender - this depends on the cut and cooking time. If possible, cook in a pressure cooker for best results.
Step 3
Boil potatoes in their skins until tender, cool, peel, and dice into small cubes (about ½ inch).
Step 4
Hard-boil the eggs, cool, peel, and cut into cubes the same size as the potatoes.
Step 5
Cut pickles into cubes, or if using gherkins, slice them into rounds. You may substitute with marinated cucumbers.
Step 6
Drain the canned peas thoroughly. Make sure there is no liquid left, otherwise the salad will turn watery.
Step 7
Wash, dry, and finely chop dill and parsley. You may replace or add other herbs like cilantro or green onion.
Step 8
In a large bowl, combine boiled beef, potatoes, pickles, green peas, eggs, and herbs.
Step 9
Season with salt and pepper, add mayonnaise, and mix well. Chill in the refrigerator for 1 hour before serving. Enjoy!