Salade Algéroise (Potato, Egg, Olive and Tuna Salad) (ةيرئازج ةطلس)
The Quirky Foodster Team
Ingredients
- Potatoes, boiled and cubed — 400 g (2 cups)
- Hard-boiled eggs, quartered — 4
- Canned tuna, drained — 200 g (7 oz)
- Black olives — 60 g (1/2 cup)
- Tomatoes, wedged — 200 g (1 1/3 cups)
- Olive oil — 40 ml (3 tbsp)
- Lemon juice — 15 ml (1 tbsp)
- Salt — 3 g (1/2 tsp)
Method
- Arrange the boiled potato cubes on a serving platter.
- Add the tomato wedges, olives and flaked tuna around the potatoes.
- Top with quartered hard-boiled eggs.
- Drizzle with olive oil and lemon juice, and season with salt.
- Serve immediately, or chilled.
Introduction: A colourful composed salad of boiled potato, hard-boiled egg, olives and tuna, dressed simply with olive oil and lemon.
Cultural Background: Salade Algéroise reflects Algiers’ coastal, French-influenced home cooking, a practical and popular salad found at family lunches across the capital and beyond.
Tips: Boil the potatoes until just fork-tender to avoid a mushy salad. Assemble just before serving to keep the components distinct and fresh.
Variations: Add cooked green beans or diced carrot for extra colour and texture. Include a spoonful of harissa on the side for those who like heat.
Vegetarian/Vegan: No authentic vegetarian version exists given the central role of tuna; omitting it changes the dish significantly, though some home cooks do so for variety.
Serving Suggestions: Serve as a light lunch with crusty bread, or as part of a larger spread.
Storage: Refrigerate assembled components for up to 2 days; dress fresh before serving.
Reheating: Not applicable — served cold.
Nutrition: 280 kcal | Protein 18g | Carbs 20g | Fat 14g
FAQs:
Q: Can I use fresh cooked tuna instead of canned?
A: Yes, flaked fresh cooked tuna works well and is sometimes preferred for a fresher flavour.
Q: Can this be made ahead for a gathering?
A: Yes, prepare all components ahead and assemble with the dressing just before serving.
- Potatoes, boiled and cubed — 400 g (2 cups)
- Hard-boiled eggs, quartered — 4
- Canned tuna, drained — 200 g (7 oz)
- Black olives — 60 g (1/2 cup)
- Tomatoes, wedged — 200 g (1 1/3 cups)
- Olive oil — 40 ml (3 tbsp)
- Lemon juice — 15 ml (1 tbsp)
- Salt — 3 g (1/2 tsp)
Please log in to leave a comment.