Salad

• 1 kg (2 lb 3 oz) potatoes (any variety, though some prefer red)
• 350 g (12 oz) carrots, peeled and diced in 1 cm cubes
• 350 g boiled beef, cut in 1 cm cubes
• 1 can of peas or 300 g (10.5 oz) fresh peas
• 350 g pickled dill gherkins (not too sweet and very firm), diced in 1 cm cubes

Mayonnaise

• 2 hard boiled eggs, yolks removed
• 1 fresh egg yolk
• 250 ml (8.5 oz) canola or vegetable oil
• 1 lemon, juiced
• 1 tsp (5 ml) French mustard

Garnish

• Boiled egg white, sliced into long thin strips
• Gherkins, sliced into long thin strips
• Pickled red peppers, sliced into long thin strips
• Sliced black olives

Salad

1. Boil the potatoes gently in their skins until tender. Cool, then remove the skins.
2. Boil the carrots until tender.
3. Gently boil the beef for 1 hour.
4. If using fresh peas, boil or steam them well.
5. Cube the potatoes, carrots, and beef about 5 mm across—essentially, everything should be about the size of the peas.
6. Cut the gherkins very finely by cutting 3 mm (⅛ inch) thick slices and then cutting them at 3 mm intervals again along the length and width.
7. Fold everything together gently. Do not season.

Mayonnaise

8. Beat the cooked egg yolks and the raw yolk until well mixed.
9. Slowly add the oil while beating the eggs until they start to thicken and form a mayonnaise.
10. Add the juice of the lemon and the mustard.

Assembly

11. Reserve a small quantity of mayonnaise for garnish.
12. Fold the rest of the mayonnaise into the cubed meat and vegetables, making a nice consistency where the ingredients are well covered in mayonnaise but not suspended in it.
13. Season with salt and pepper.
14. Place the salata de boeuf into one large or several smaller bowls.
15. Spread reserved mayonnaise over the top and garnish with the garnishes, arranging them in attractive shapes.