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Beef Salad: a hearty, protein-packed salad you’ll make again and again

Total time: 3H
Difficulty: Low
Serves: 8 people
By Cookist
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Beef salad is a wholesome recipe you need to try ASAP. It's made with melt-in-your-mouth pieces of cooked beef mixed with tender potatoes, carrots, tangy pickles, and peas tossed in a creamy mayonnaise-based dressing. It's an easy-to-make salad that can be made ahead of time.

Use beef or for a leaner salad, change the beef to chicken or turkey for a protein-packed meal that will fill you with energy. Enjoy your beef salad as a hearty main dish, or serve it with smaller sides like soup and roasted veggies for a lighter meal.

Tips for Making Easy Beef Salad

Swap out beef for turkey or chicken if you prefer lean protein.

Use waxy potatoes for your beef salad. New potatoes, red potatoes, and Yukon Gold are ideal salad potatoes.

Any mustard works in this beef salad recipe. Yellow mustard, spicy mustard, or Dijon mustard would work beautifully.

Use low-fat mayo or Greek yogurt for a healthier beef salad.

For a quicker way to cook the beef, use your Instant Pot. Cook the beef on High for 1 hour.

Jazz up your beef salad by adding fresh herbs like rosemary, thyme, or sage, mixing in some chopped bell peppers, zucchini, or cauliflower, or squeezing in a splash of lemon juice for a pop of zesty flavor.

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How to Store Beef Salad

Leftover beef salad can be kept in an airtight container in the fridge for up to five days.

Ingredients

Beef
2 pounds
potatoes, peeled
2 pounds
carrots, peeled
1 pound
pickles, drained and chopped
1 1/2 cups
cooked peas
1 cup
Mayonnaise
1 cup
Mustard
1/4 cup
kosher salt to taste
Freshly ground black pepper

How to Make Beef Salad

Bring water to a boil in a large pot. Place the beef in the pot, and cook for 2 hours.

Remove the beef from the water, then leave it to cool. Chop the beef.

Put the potatoes and carrots in a large pot. Pour enough water over the vegetables to cover them. Season the water with salt. Boil the water and cook for 15 minutes or until fork tender.

Drain, then set aside to cool for several minutes. Chop the carrots and potatoes.

Place the chopped beef, carrots, potatoes, and pickles in a large salad bowl.

Add the peas.

Stir in the mustard.

Add the mayonnaise.

Season generously with salt and pepper and toss to combine.

Smooth out the top.

Spread more mayonnaise on top.

Garnish with fresh herbs and serve. Enjoy!

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