Romanian Potato Salad Food

BEEF SALAD (SALATA DE BOEUF)

Steps:

• Cook the beef: Add the beef to a pot of boiling water and cook it for about 2 hours. You can also use an Instant Pot to cook it faster. If using an Instant pot cook it on high pressure for 35 minutes. Transfer the meat to a bowl and let it cool before chopping.
• Cook the potatoes and carrots: Add the potatoes and carrots to a large pot and cover with water. Season with the tsp of salt. Bring the water to a boil and cook the potatoes and carrots until they are fork tender, should take about 15 minutes. Drain and cool slightly.
• Prep the veggies and meat: Chop the meat, potatoes, carrots and pickles; they should all be small pieces about 1/4 inch by 1/4 inch. Drain all the juice from the diced pickles and the peas. I usually place them in a paper towel lined bowl to soak up all the extra liquid.
• Make the salad: Add all the veggies and meat to a big bowl, then add the mayo and mustard, season with salt and pepper and mix everything together. You will end up with a big bowl of salad, traditionally we smooth out the top of the salad with a knife and spread more mayonnaise and smooth that out.
• Serve: Serve salad cold, do not warm it up.

ROMANIAN/RUSSIAN SALATA DE BOEUF (SALAT OLIVJE)

Steps:

• Gather the ingredients.
• In a large pot of salted water , boil the potatoes in their skins until they are fork-tender, about 20 minutes. Remove them from the water and when cool enough to handle, peel off the skin. Dice finely and reserve.
• Peel the carrots and parsnips. In a large pot of boiling water, cook them until fork-tender, 8 to 10 minutes. Remove them from the water and when cool enough to handle, dice finely and reserve.
• Hard boil the eggs. When cool enough to handle, dice finely and set aside.
• Finely dice the onions, celery, and pickles.
• In a large bowl, add the diced potatoes, diced cooked chicken or other meat, diced carrots, parsnips, eggs, onion, and celery, reserving some of the vegetables and eggs to use to decorate the salad.
• Squeeze the diced pickles lightly in a paper towel to remove some of their juice (otherwise the salad will be too watery) and add to the rest of the diced ingredients.
• Place the frozen peas in a colander and run cold water over them to defrost. Drain completely, patting dry, if necessary, and add to the other diced ingredients in the large bowl.
• Gather the ingredients.
• In a medium bowl, whisk together the mayonnaise, mustard, salt, and pepper.
• Add the dressing to the bowl of vegetables and chicken and toss to completely coat.
• Transfer the salad to a pretty serving bowl or mound onto a platter. Cover the entire top with a thin layer of the dressing. Use enough so no salad shows through. Decorate the top with the reserved vegetables and hard-cooked eggs, along with olives and parsley.
• Cover the salad with plastic wrap and place it in the refrigerator to serve chilled. While you could serve it immediately at room temperature, refrigerating it allows the flavors to mix together best.
• Serve and enjoy.

20 TRADITIONAL ROMANIAN FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Romanian food in 30 minutes or less!

A LA ROUSSE SALAD (ROMANIAN)

Steps:

• Wash the potatoes and the carrots well, then boil them unpealed until a fork can easily go in and out.
• Dice the potatoes, carrots, pickles, pickled bell peppers, and sausages.
• Mix with the rest of the ingredients (peas, dill pickle juice, mayonnaise, mustard, salt, pepper).

ROMANIAN POTATO SALAD

Steps:

• Peel and cut the potatoes into 3-4 cm cubes ( full thumb size) . Cover with cold water and set to boil for 6 min or until they are cooked but not mushy.
• Cover the eggs in cold water and set to boil. Once the water is boiling wait 7 min then place under cold running water for about 3 min.
• Cut the gherkins , roasted red pepper and onion into thin slices . Slice the eggs . Drain the boiled potatoes
• Add everything togheter and gently stir. You can serve immediately or keep in the fridge for up to 3 days , serve cold on it's own or with grilled meat . Optionaly you can add black olives for serving.

ROMANIAN POTATO SALAD

Steps:

• Cut the potatoes in bite size pieces.
• Cut the onion in half and moon slice it.
• Add the rest of the ingredients.
• Optional:black olives and parsley leaves.

ROMANIAN POTATO SALAD

Steps:

• Cook potatoes in boiling water until tender; drain them and let them stand a couple of minutes to become cold.
• Add sliced green onions, sliced olives, chopped boiled eggs. You can also add any kind of chopped boneless fish that you like (for exemple tuna).
• Add vinegar, oil and salt and mix them gentle avoiding to squash the potatoes. Sprinkle with parsley.