Potato, Carrot, and Roast Meat Salad
A generous and colorful salad that combines tender vegetables, flavorful roast meat, and a creamy mayonnaise dressing. Perfect as a main course or a festive side dish, it can be prepared in advance and gains flavor after chilling.
🛒 Ingredients
4 servings
- 2 medium potatoes (about 1 lb), cooked and cooled
- 2 medium carrots (about 7 oz), cooked and cooled
- 1 small red or white onion (about 3 oz), finely chopped
- 1 red or yellow bell pepper (about 5 oz), seeded and diced
- 3 tablespoons canned corn, drained (about 2 oz)
- 2 tablespoons pitted green or black olives, sliced
- 7 oz roast meat (beef, pork, or chicken), diced
- 3 to 4 tablespoons mayonnaise (about 2-3 oz)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon lemon juice (optional, to enhance flavors)
Watch the original video
Watch on TikTokDirections
- 1
Cook the potatoes whole with their skins in a large pot of salted water for 20 to 25 minutes, until tender but still firm. Do the same for the peeled carrots for 15 minutes. Drain and let cool completely.
- 2
Once cooled, peel the potatoes and cut them into uniform 1/2-inch dice. Cut the carrots the same way for a uniform presentation.
- 3
Prepare all other ingredients: finely mince the onion, dice the bell pepper, drain the corn, slice the olives, and cut the roast meat into uniformly sized pieces.
- 4
In a large bowl, combine the potatoes, carrots, onion, bell pepper, corn, and olives. Gently mix with a large spoon to avoid mashing the vegetables.
- 5
Add the diced roast meat and gently incorporate it into the mixture.
- 6
Add the mayonnaise in two additions: start with 3 tablespoons, mix gently, then adjust according to your desired consistency. The salad should be creamy but not drowned.
- 7
Add the chopped parsley, chopped chives, a splash of lemon juice if desired, then season with salt and pepper. Mix one last time, gently lifting the ingredients.
- 8
Cover the bowl with plastic wrap and refrigerate for at least 20 to 30 minutes before serving, allowing the flavors to develop and meld.
- 9
When serving, adjust seasoning if necessary and garnish with a few fresh parsley leaves or a sprinkle of sweet paprika for a touch of color.
💡 Chef's Tip
The secret to a successful composed salad is to cook the vegetables slightly al dente: if they are too soft, they will mash during mixing and result in a pasty texture. Cool them completely before assembling – ideally in the refrigerator – to prevent the mayonnaise from separating due to residual heat.
