You've been cooking olivier salad wrong for years: the most common mistakes that ruin the dish
Olivier is a dish that no New Year's feast is complete without. This salad has been prepared for the holidays for generations. But very often, housewives make mistakes when creating this culinary masterpiece, which prevents them from achieving the perfect taste.
The FoodOboz editorial team will tell you how not to make olivier. Some of the tips may seem quite unusual to you, but they will help you make the dish as tasty as possible.
Don't dress the salad with just mayonnaise
What is the best dressing for olivier
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Salad is usually seasoned with mayonnaise and spices. But it will be much better if you combine this sauce with sour cream or Greek yogurt. The dressing will be quite light and low-fat. In addition, it is much healthier.
Don't dress the salad in advance
If you dress the salad long before the meal, the dish will just come up with water. Excess moisture has a very negative effect on the taste. Therefore, the best solution is to dress the salad just before serving. You can simply chop everything into a large bowl and then season in portions as needed.
Sausage is not the best ingredient for olivier
Use chicken fillet for the salad
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Even if you like the taste of olivier with sausage very much, this is not the salad it should be. The original recipe uses tender boiled chicken or beef. You can even use boiled tongue.
Don't add too many potatoes
A large amount of potatoes will make the salad very starchy. The ingredients will stick together during mixing, which will be unappetizing and very hard on the stomach. Therefore, add this ingredient very carefully so as not to overdo it. Only 4 potatoes are needed for 12 servings of salad.
Do not add too many potatoes to the salad
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Use frozen peas instead of canned ones
Most cooks use canned peas for olivier because they are always available in the store. But this is exactly the case when you can use the preparation that you froze in the summer and use frozen peas. The dish will be very light, fresh and tasty.
Use frozen peas
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Don't spare the eggs
An ingredient as simple as eggs complements the flavor of olivier to great effect. So instead of adding one, which you always do, boil three.
Add plenty of eggs
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