There is just one mistake that many people make that separates a culinary masterpiece from mediocre cooking.
Often cooks face a problem after preparing Olivier. The next day, a sour note appears in the taste.
This is not only due to the quality of the ingredients. The main problem is the salad dressing.
This problem is more often encountered by those who cook a lot of Olivier salad, including in the notorious “basins”.
The mistake is that the salad is dressed in full at once. Not everything is eaten at once, some is put in the refrigerator and then eaten in the following days.
However, experienced cooks recommend doing otherwise. You can make more Olivier, but you should only season the amount that is intended for one evening.
Put the rest away for storage and season immediately before serving. Seasoning in this case will not spoil the dish, but it will definitely not give it a sour taste.
