Salata de Boeuf

🧂 Ingredients

• 3 large potatoes
• 2 large carrots
• 2 boneless skinless chicken breasts
• 1 large parsnip
• 0.5 celery root
• 5 large pickles
• 1 cup green peas
• 0.5 cup mayonnaise
• 2 tablespoons prepared yellow mustard
• 1.5 teaspoons salt
• 0.5 teaspoon white pepper
• 0.5 cup mayonnaise
• 1 roasted red pepper

  thinly sliced
• 10 pitted black olives

  thinly sliced
• 3 pickles

  thinly sliced
• 1 boiled egg

  sliced

Instructions

• 1 Peel and then rinse the potatoes, carrots, parsnip and celery root then cut them
  into rough quarters.
• 2 Add the vegetables and chicken breast to a large pot of salted water (1 teaspoon
  salt per 2 liters / quarts of water). Bring to a simmer and cook for 12-15
  minutes then remove the chicken.
• 3 Check the veg every so often and remove as soon as they are fork tender so they
  don't overcook. Usually the potatoes and carrots first and then the parsnip and
  celeriac but depends on thickness so you'll have to monitor.
• 4 Allow the vegetables and chicken breast to cool enough so they can be handled.
• 5 Finely dice the chicken breast, boiled vegetables and pickles very small -
  around the same size as the green peas or slightly larger.
• 6 Mix the diced vegetables, pickled and chicken with the mayo, mustard and
  seasonings.
• 7 Decorate with more mayo, black olives, roasted red pepper, boiled egg and
  pickles if desired.

Nutrition Info