Vegetable Salad Recipe – This vegetable salad recipe makes a delightful first course for dinner, a side dish, or a vegetarian lunch. It’s also highly portable and will be the star of any potluck or picnic. The macedoine uses common vegetables: carrots, potatoes, turnips, green beans, corn, and green beans that you can find easily in your favorite grocery store. You can customize the mayonnaise to make it lighter and add any seasonings you like. Enjoy!
Table of Contents
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Ingredients list for the macedoine vegetable salad recipe
- 1/2 lb (225g) carrots, diced
- 1/2 lb (225g) potatoes, diced
- 1/2 lb (225g) green beans, diced
- 1/2 lb (225g) green peas
- 1/2 lb (225g) of turnips, diced
- 1/2 lb (225g) corn kernels
- 2 to 4 tablespoons mayonnaise
- 1 tablespoon Dijon Mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon salt and fresh cracked black pepper
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Vegetable macedoine salad recipe
Macedoine is a simple dish prepared in many different European countries. It usually consists in diced veggies that are quickly cooked in salted water, then chilled and combined with homemade mayonnaise. This simple macedoine recipe can be served as a salad or a side dish, making it ideal for potlucks. Vegetables are mixed with a base of mayonnaise. Feel free to add your own twist! You can also use a mix of mayo and Greek yogurt to make it a healthier version!
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the vegetable macedoine salad: Cut all the vegetables (except the green peas and corn) into small dice. Slice the green beans into 1/4-inch lengths.
2. Heat a large pot of salted water. Add the vegetables in steps so as to get an even cook for each. Start with carrots (8 minutes), potatoes (7 minutes), green beans (6 minutes), turnips (5 minutes), green peas (3 minutes), and corn (2 minutes). When the vegetables are cooked and tender, drain and plunge them into a large bowl of iced water to stop the cooking process and to make sure they keep their color. Transfer the bowl to the refrigerator until ready to finalize the macedoine.
3. Shortly before serving, combine mayonnaise, mustard, vinegar, pepper, and salt. Combine the chilled vegetables with enough of the mayonnaise mixture to coat the vegetables. Adjust seasoning if necessary. Transfer the vegetable macedoine salad to a large salad bowl and serve chilled. Enjoy! ❤️
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Tips for the macedoine salad recipe
- If you have a lot of time, you can cook each vegetable separately: this will allow you to control the doneness of the vegetables better and keep each flavor well-defined.
- Vegetable macedoine can be bland, so adjust seasoning to your (and your guest’s) liking. A pinch of Cayenne pepper can do wonders!
How to keep the vegetable macedoine salad leftovers?
You can keep any macedoine leftover in an airtight container for up to 3 days. Give a quick stir to the macedoine before transferring it to a new salad bowl.
More vegetable salad recipes
- 60 Easy Vegetable Salads for Light Lunches & Dinners
- Easy Tomato Cucumber Salad
- Apple Feta Spinach Salad
- Cucumber Avocado Salad
- Mediterranean Salad with Cucumber, Tomato, and Onion
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