Ingredients for 4 Servings
400 g boiled beef (cooked and chilled)
600 g waxy potatoes
3 spring onions
1 large onion (red or white)
3 tbsp capers (drained)
3 hard-boiled eggs
2 tbsp freshly grated horseradish (or to taste)
2 tbsp medium-hot mustard
4 tbsp white wine vinegar
6 tbsp vegetable oil (e.g. sunflower oil)
3-4 peperoni peppers, depending on desired heat level
Salt and freshly ground black pepper
Optional: 1 tsp sugar or honey to balance the dressing
Fried parsley for garnish
Preparation
Wash the potatoes thoroughly and cook them in salted water for approximately 20 minutes until tender. Drain, allow to cool, peel and slice.
Cut the boiled beef into thin strips or small cubes.
Slice the spring onions into fine rings. Peel the onion and cut it into thin rings. Drain the capers. Peel the hard-boiled eggs and cut them into quarters or slices. Wash the peperoni peppers, remove the seeds and cut them into thin strips.
Heat 1-2 tablespoons of oil in a frying pan. Fry the peperoni peppers over medium heat for about 5 minutes until soft and lightly browned. Season with a little salt and set aside.
For the dressing, whisk together the mustard, white wine vinegar, horseradish, salt, pepper and, if desired, sugar or honey. Gradually whisk in the oil until a smooth and creamy dressing forms.
Carefully combine the potatoes, beef, onion rings, spring onions, capers and fried peperoni peppers with the dressing. Taste and adjust the seasoning if necessary.
Arrange the salad on serving plates and garnish with the hard-boiled eggs and fried parsley.
Nice to know: Boiled beef salad is one of the most traditional meat dishes in Central European cuisine and originated from the practical use of cooked beef prepared for soups and broths. As early as the 18th and 19th centuries, boiled beef was a regular feature in many households because it was nutritious, versatile and relatively affordable. The dish became especially popular in Switzerland, Southern Germany and Austria.
After preparing soups or broths, the tender beef was often cut into fine strips and combined with vinegar, oil, onions and fresh herbs to create a refreshing salad. This preparation was not only delicious but also an excellent way to make use of leftover meat.
In Switzerland, boiled beef salad quickly became a popular tavern and summer dish. It is traditionally served with crusty bread, fried potatoes or French fries. Depending on the region, ingredients such as pickles, radishes, tomatoes or cheese are added to give the salad its own local character.
Today, boiled beef salad remains a classic part of Swiss bistro and restaurant culture. The combination of tender beef, a flavorful dressing and fresh ingredients makes it a timeless dish that perfectly reflects tradition, comfort and authentic home-style cooking.
