Not every housewife can make this classic dish perfectly, so you need to learn how to cook Olivier in a way that everyone will be delighted with it.
In any case, this dish is a traditional symbol of the festive table, so you need to be able to impress your guests with your culinary talents.
What 3 tricks will help with this?
Smaller is better
Don't cut the ingredients too large: this will prevent the taste from being balanced and pleasant. It's best to focus on the smallest component when cutting - the peas.
If all the ingredients are chopped this way, the salad will taste uniform and rich. In addition, the salad will have a more delicate consistency.
Salt and cucumbers
First of all, it is important to remember that pickled cucumbers are not suitable for this dish. However, using the "right" pickles and mayonnaise does not relieve you from the need to add additional salt.
If this is not done, the taste of the dish will become noticeably worse.
No need to use sausage
Many will be surprised, since sausages have been included in salads since Soviet times. But the taste of sausages has undergone significant changes.
Therefore, Olivier will be much tastier if you add boiled poultry or meat instead of sausage.
