The result of several hours spent in the kitchen does not always turn out to be what we would like it to be.
When it comes to the Olivier salad, beloved by many, it often happens that the dish resembles not an appetizing salad, but an incomprehensible mess.
You can avoid such confusion if you use a few tricks when preparing Olivier salad.
Firstly, only those varieties of potatoes that do not boil over are suitable for the salad – this is the only way you will be able to get even cubes.
By the way, potatoes should only be cut after they have completely cooled down – this is one of those mistakes that cooks in a hurry make.
Secondly, to prevent the dish from turning into mush, try not to let a lot of moisture get into it.
Therefore, before adding the peas to the other ingredients, first throw them into a colander and let them sit there for about 30 minutes.
And thirdly, too liquid mayonnaise can ruin the salad. To thicken it, mix the sauce with a mashed boiled yolk.
