• Cook the potatoes, peel them, and let them cool completely.
• Cook the carrots until soft. If using fresh chicken, cook it as well.
• Cook eggs: Place the eggs in a saucepan, cover with water, bring to a boil and cook for 10 minutes.
• Let cool: Everything should be cool before making the salad.
• Dice the potatoes, carrots, chicken, eggs, gherkins, and pickled red peppers. Place in a bowl.
• Add about ¾ of the mayonnaise and the mustard, mix well and add salt and pepper to taste.
• Decorate: Place the boeuf salad on a large plate or platter and smooth with a spatula. Cover nicely with the remaining mayonnaise and decorate with olives, gherkins, and pickled red peppers.
• Refrigerate for a few hours before serving.

Mayonnaise:

• Place the egg, mustard, lemon juice, oil, salt, and pepper into a jug or tall jar.
• Blend: Place the immersion blender in the jug and keep it fixed to the bottom. Turn it on and blend the ingredients without moving the blender for 10-15 seconds.
• Emulsify: Very slowly, start moving the immersion blender up and down to help emulsify the mayonnaise. The whole process should take less than 1 minute, and the mayonnaise will be perfect.
• Taste and adjust the taste with salt, pepper, and lemon juice.