John Myers
Ingredients for 8 servings:
- 250 g soup meat
- 5 large carrots
- 3 m.-sized potatoes
- ½ celery
- 2 parsley roots
- 1 large onion(s)
- 4 large peppers, pickled
- 4 m.-large cucumber(s) , (pickles)
- 1 small can of peas
- 250 g mayonnaise
- salt and pepper
- e.g. pickled bell pepper(s) for decoration
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
Starter salad with beef, carrots and potatoes
Boil the soup meat, carrots, potatoes, celery, parsley root, and onion in water until tender (as you would for a soup). Peel and halve the carrots and potatoes. For the salad de boeuf, you only need the beef, carrots, and potatoes. Remove these from the soup and allow to cool. Then cut them into small cubes along with the pickled peppers and gherkins, while draining the peas. Put everything in a bowl, mix with the mayonnaise (reserve a small amount), and season with salt and pepper. Smooth the mixture over the surface and spread the reserved mayonnaise on top. Garnish with sliced pickled peppers. Chill for 2 hours. Serve with bread. For vegetarians: The beef can be omitted. We think it tastes just as good.
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