Macédoine de légumes | Creamy Colourful Summer Salad

Our family gatherings never seem complete without this traditional  salad. What makes it different from the usual potato salad is the addition of all the colourful vegetables.

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم

السلام عليكم و رحمة الله و بركاته

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Macédoine de légumes is a widely famous salad eaten in Europe, parts of Middle North Africa and parts of Latin America. It's more commonly in Europe known as Olivier Salad (after the chef creator Belgian Lucien Olivier or Russian Salad (as this famous salad was first introduced in Olivier's famous Hermitage in the 1860s.

This delicious and refreshing salad of finely cubed cooked vegetables that's delightfully mixed with a creamy sauce. It's usually served hot or cold alongside meats.

Here in Algeria, we like to serve it during the summer and also during Ramadan, as it's easily portable and the longer it sits better the taste.

➜ To note, Salad Macédoine was brought over by the Pied Noir French to Algeria. Macédoine or Macedonia in English is a country near Greece that was formed from smaller states conquered by Alexander the Great and united together. During the 19th century when this salad was brought over, the country was a colourful mix of different peoples from different regions, hence the salad being so small and colourful was given this name.

The basic recipe for this salad is potatoes, carrots, peas + mayo but it's very versatile. You can add anything you like to liven up the colour and taste. 

In Algeria, this salad is often made with cooked rice as well instead of the potatoes.

 I did have corn I wanted to use up, so I added that instead. You can omit if you like. In Hungary, we often made this salad using dill not parsley and add cold cuts. I purposely left a wide range for mayonnaise. If you like a drier salad, use less. If you like a more "wet" salad use more mayo or add a little pickle juice to loosen it up. 

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So let's get started with the recipe.

KITCHEN TIME 🕓 ACTIVE PREP TIME : 15 min |   INACTIVE PREP TIME : 30 min  |  COOK TIME : 15 min 

salad | serves 6-8

  Macédoine de légumes 

Our family gatherings never seem complete without this traditional salad. What makes it different from the usual potato salad is the addition of all the colourful vegetables.

 

INGREDIENTS 

‣ 4 large waxy potatoes (white or red), cubed
‣ 2 large carrots, cubed
‣ 20g - 1 cup frozen peas
‣ 2 medium daikon radishes
‣ 1/2 tsp Dijon mustard
‣ ½ small red onion, chopped fine
‣ 5-6 cornichon or small gherkins pickles, chopped fine
‣ 4 hard boiled eggs, chopped
‣ handful of chopped parsley
‣ 100g - 1/2 cup corn (optional)
‣ 5- 8 TBS mayonnaise 
‣ salt, fresh ground black pepper to taste
‣ pinch of baking soda

Decorations
‣ Cherry tomatoes, red cabbage, black olives, etc (optional)

METHOD 

1. Dice the vegetables.
2. In a pan, take salted boiling water and add the diced vegetables to it. Cook it until vegetables become tender.
If you are using fresh peas instead of frozen peas, you can add it after other vegetables have started cooking since they do not take so long to cook.
3. In another pot, bring water to boil then reduce the heat. Add the baking soda. It helps the skins come off easier. Boil the eggs for about 8 minutes then remove. Run Rest in cold water. Drain the water and allow it to cool.Once cooled, remove the skins and chop the eggs.
4. In a large mixing bowl, take vegetables and add in the remaining ingredients. Season it as per taste.

KITCHEN TIPS

Make Ahead
⇝ The salad can be easily a day or two made ahead, chilled and stored in a container.

Storage

⇝ The salad can be stored in the fridge for up to 5 days. This salad isn't freezable.


Gluten-Free
⇝ You can easily make this recipe gluten-free by using your favorite gluten-free mayo or making your own. 

Grain-Free  & Low Carb
⇝ You can easily make this friendly for Paleo, low carb and Ketogenic diets by omitting the potatoes and using turnips, daikon radishes, Jerusalem artichokes or cassava.

Vegan & Vegetarian
⇝ Omit the eggs and use a vegan mayonnaise or use olive oil.

Variation
Replace the parsely with dill and/or add a litte of harissa.

SAHA F'TOURKOUM! 

 CATEGORIES: summer, quick & easy,   RAMADAN,  HEALTHY, algerian inspired, picnic, mediterranean, salad

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 ➤This sandwich goes with a cold glass of homemade Orangina or this watermelon cooler, a plate of H'miss on the bread, possibly some crudité and of course some Algerian olives to munch on. 

➤Or get inspired at the Recipe Index.

have you algerian-zed one of your favourite international dishes?