Olivier has remained one of the most popular salads for decades, distinguished by its unique taste and ease of preparation.
However, many housewives have not learned how to properly prepare this salad, and often it looks unpresentable and tastes like a sticky porridge that you don’t want to eat.
The problem can be solved by correcting 3 obvious mistakes that many housewives often make without even realizing it.
Potato variety
One of the ingredients that can ruin Olivier is potatoes.
To prepare the salad, do not use overcooked potatoes, as well as varieties that boil too much and turn into a sticky mass.
It is best to put potatoes in the salad, which remain firm after boiling, are easy to peel and prepare for slicing.
Bookmarking the ingredients
Potatoes can ruin a salad not only because of the variety, but you also need to know when to add them to the salad correctly.
Olivier salad will not taste good if you mix warm potatoes with other ingredients.
The potato cubes are added to the salad only after they have completely cooled.
Excess moisture
The presence of moisture in the salad will turn it into a tasteless mush, and the reason for this will be the peas.
To avoid this problem, first throw the peas into a colander and let the liquid drain for 30 minutes.
Use these easy-to-follow tips to prevent your delicious salad from turning into inedible muck.
