The secret of delicious Olivier salad is not only the use of high-quality and fresh ingredients.
The ingredients also need to be cut correctly. And then the salad will be as delicious as possible.
Many gourmets know the following rule: all ingredients in a dish should be approximately the same size.
In other words, the potato and carrot cubes, as well as the pieces of sausage and egg white, should match each other in shape.
But this is not the only recommendation related to cutting vegetables, eggs and meat for Olivier.
There is one more simple rule that it is advisable to always follow.
At what point should you cut vegetables for Olivier salad?
Many cooks chop cooled potatoes and carrots for salad.
This is a serious mistake, which results in the dish's taste qualities becoming less vivid.
But if the hostess manages to chop the ingredients while they are still warm, the salad will turn out incredibly appetizing.
By the way, it is not only vegetables that should not be allowed to cool down. It is desirable that boiled eggs are also warm when slicing.
A similar rule should be followed with regard to the meat ingredient. This applies to the case when it is planned to add boiled beef or chicken to the Olivier salad instead of sausage.
