VEGETARIAN SALATA DE BOEUF by Abigail Anton My heritage and my family are what inspired this dish. Salata de Boeuf is a traditional Romanian dish that I grew up eating. It was at every family gathering- holiday dinners or summer barbecues. Salata de Boeuf translates to “beef salad” in English, but most of my family is vegetarian, so I’ve eaten the meat-free version of this dish for most of my life. You could also make a vegan version by substituting the mayonnaise for vegan mayo. It’s an easy, delicious potato salad with lots of flavor. I hope you enjoy this dish as much as I do. Serves: 6-8
Estimated Cook Time: 1 hour, 15 minutes
Ingredients 7 medium red potatoes 4 medium carrots, small dice 3 stalks celery, small dice 2 large or 3 mediums parsnips, small dice 3 cups frozen peas 1 cup and 1 tablespoon cornichon pickles 2 teaspoons Vegeta seasoning salt & pepper to taste 1 cup mayonnaise 1 teaspoon dijon mustard, preferably Grey Poupon Kalamata olives, pitted and sliced, for garnish red bell peppers, pickled or fresh, thinly sliced, for garnish Directions 1. Add the potatoes to a large pot and cover with water. Bring to a boil and simmer until potatoes are easily pierced with a fork, about twenty minutes, adding more time if needed. Transfer cooked potatoes to an ice bath to cool. 2. To a separate pot, add the carrots, celery and parsnips. Cover with water, bring to a boil, and cook until just tender, about 5 minutes. Add the peas in the last minute of cooking to thaw. Drain the vegetables and set aside to cool. 3. Peel the cooled potatoes and dice into ½ inch cubes. 4. In a large bowl, combine the veggies, potatoes, and pickles. Add the Vegeta, salt, pepper, mayonnaise, and mustard then mix. Taste and adjust seasoning as needed. 5. Garnish with more pickles, pickled peppers, and chopped kalamata olives, if using. 6. Chill for at least one hour and serve cold, Enjoy!
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