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Meat, Northern, Eastern and Western France

Beef salad with potatoes and pickles

Beef salad with potatoes and pickles is a cold dish for 4, ready in 25 minutes, rated very easy, for about €2.50 per person. The trick to getting it right is letting the beef marinate in the mustard vinaigrette for fifteen minutes so it turns tender before you toss it with the warm potatoes.

Got leftover beef from a pot au feu? Perfect, turn it into a zingy beef salad with pickles.

Beef salad with potatoes and pickles
Total time
25 min
Difficulty
Very easy
Cost per person
€2.50
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

This salad brings together tender beef, soft potatoes, and the tangy crunch of pickles. A mustard vinaigrette ties everything together without covering up the meat's flavor, and the hard boiled eggs add extra richness. It's the kind of dish that actually tastes better the next day, once all the flavors have had time to mingle.

It's an easy weeknight option when you don't feel like fussing, especially if you've got leftover boiled beef from a pot au feu sitting in the fridge. Kids tend to like it too, thanks to the potatoes and eggs, and it works equally well as a main course or as a hearty starter for a summer gathering with friends.

The ingredients

4 people

Butcher

  • Cooked boiled beef 500 g

Fruits and vegetables

  • Firm potatoes 700 g
  • Shallots 2
  • Parsley 1 bunch

Pantry

  • Pickles 10
  • Mustardoften in the pantry 1 tbsp
  • Wine vinegaroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2

Allergens Mustard, Eggs

The step by step recipe

  1. Boil the potatoes in salted water, then peel them and cut them into rounds. 20 min

    Keep the cooking water warm, a spoonful in the vinaigrette softens it nicely.

  2. Hard boil the eggs while the potatoes cook, then peel them. 10 min

    Lower them into boiling water rather than starting in cold water, the shell cracks less.

  3. Thinly slice the beef, finely chop the shallots, and slice the pickles into rounds.

    Rinse the shallots under cold water for a few seconds to soften their bite.

  4. Whisk together the mustard, vinegar, oil, salt and pepper, then pour over the beef and shallots. 15 min

    Let the beef marinate in the dressing, it's what rescues a cut that's a bit dry.

  5. Add the warm potatoes, pickles, chopped parsley and quartered eggs, then toss gently.

    Serve at room temperature, cold straight from the fridge it loses all its flavor.

Our tips to get it right

  • Pick firm, waxy potatoes that hold their shape in rounds, they won't fall apart once mixed into the salad.
  • Toss the marinated beef with the potatoes while they're still warm, they soak up the vinaigrette better than when cold.
  • Taste the seasoning right before serving, the pickles and vinegar already add plenty of salt, so you might need less than you think.

The variations

  • Swap the boiled beef for grilled steak or thinly sliced cold roast beef, it works just as well.
  • For a vegetarian version, skip the beef and double the hard boiled eggs and potatoes, adding a few capers for extra bite.
  • For kids, use less pickle and shallot, and cut the beef into small cubes instead of strips.

What to serve it with

  • Grilled country bread
  • Extra pickles on the table
  • A glass of dry white wine

Storage

This salad keeps for 2 to 3 days in the fridge in a sealed container. It doesn't freeze well because of the potatoes and eggs. Serve it cold or at room temperature, it's not meant to be reheated.

Questions about this dish

Can you make this beef salad ahead of time?

Yes, you can make it the day before, it actually tastes even better once the flavors have mingled. Just add the chopped parsley at the last minute so it stays bright green.

What cut of beef works if I don't have pot au feu leftovers?

You can use boiled chuck or shin, or simply cold roast beef from the deli counter. The key is that the beef is already cooked and easy to slice into thin strips.

Can you swap out the mustard in the vinaigrette?

Yes, a milder or whole grain mustard works well if you want less kick. Just make sure to whisk it thoroughly with the vinegar and oil so the dressing emulsifies.

How do you keep the potatoes from falling apart in the salad?

Use firm, waxy potatoes as the recipe calls for, they hold up better during cooking. Let them cool slightly before mixing so they don't crumble under the spoon.

How long does it take to make a beef salad with potatoes and pickles?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a beef salad with potatoes and pickles?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef salad with potatoes and pickles cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard, eggs. Always check the labels of the products you buy.

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