Olivier is a classic dish that often appears on the holiday table.
At the same time, as noted by the expert of the online publication BelNovosti, chef Yulia Arkhipova , various mistakes are often made when preparing it - if you learn about them, the salad will be even tastier next time.
Too much mayonnaise
Undoubtedly, mayonnaise is an important component of Olivier salad, but it should be added in moderation.
Try adding a little sour cream or cream along with the mayonnaise to add a twist. Greek yogurt can also be used as a substitute for mayonnaise sauce.
Boiled sausage
The main ingredient for Olivier, no matter how you look at it, is not cooked sausage or hot dogs, but meat – chicken fillet, pork or beef. Some chefs even add crayfish necks to the salad.
Lots of potatoes
If you add too many diced boiled potatoes to the salad, it will turn out sticky and starchy. For 12-14 servings, 3-4 medium-sized tubers are enough.
Green peas
If you still use canned peas in the process of preparing Olivier, try replacing them with frozen ones - the salad will turn out much fresher and lighter.
Not enough eggs
A delicate and tasty salad is the result of a sufficient number of eggs. For the same 12 servings, at least 3 pieces should be added.
Previously we told you how to make eggplant boats .
Expert: Julia Arkhipova
