Romanian Beef Salad (Salata de Boeuf)

How to prepare romanian beef salad (salata de boeuf)

1. For beef salad, I use part of the boiled chicken (the breast) from chicken soup. The carrots I put in the salad are also from the soup, only I add them later in the cooking, so they are not too soft.
2. While the soup is cooking, I boil the potatoes in their skins. Then I peel them.
3. Then I prepare the mayonnaise, double portion following the recipe here.
4. Then I cut all the ingredients into small cubes, as equal in size as possible, so the salad looks better. I wrap the gherkin cubes in cheesecloth to drain the liquid. The peas are well drained of water.
6. As I chop them, I put all the ingredients in a bowl and season with salt and about 3-4 pinches of pepper. I mix everything gently and taste to see if there are enough gherkins, then I add about 5 generous tablespoons of mayonnaise, just enough to bind the ingredients a bit.
7. I put the salad in a nice bowl, then glaze it with the remaining mayonnaise.
8. I decorate it with cucumber slices, parsley leaves, and marinated peppers. I leave it in the refrigerator for a day. It is much better after it sits in the fridge than immediately after it is done, because the flavors of the ingredients blend together.

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