Meat salad with beef classic

Boil beef in salted water until fully cooked. As meat for this salad, it is better to take beef tenderloin or veal, so that it is more tender and soft. We cool the meat, remove the films and veins that come across, cut into small pieces. If desired, you can take pork or chicken as meat, you will get a different taste, only with pork it is more calorific, and with chicken, on the contrary, it is less calorific, but it's a matter of taste.
Hard-boiled eggs, cooled and cleaned from the shell. Grind them finely with a knife or pass through an egg grinder.
Potatoes and carrots are cooked in a uniform, cooled, peeled, cut into small cubes.
Peel the onion, finely chop it. If the onion seems bitter for a salad, then you can pickle it or just scald it with boiling water, the taste will be softer, or leave it with bitterness.
My fresh cucumber, cut into cubes. If desired, you can not deviate from the usual taste and use pickled cucumbers for salad preparation. But fresh cucumber gives the salad a special taste and gives a pleasant freshness.
For dressing this salad with meat, it is better to move away from the usual mayonnaise and prepare an insanely delicious sauce from the usual ingredients: a mixture of mayonnaise, sour cream and mustard with salt to taste, mix everything and fill the salad. The salad can be sprinkled with herbs, parsley will also enrich the taste of the salad, as well as a spicy sauce.
We put the salad in the refrigerator for at least half an hour so that the ingredients are well combined and soaked in sauce.
Bon appetit!