Olivier is a popular holiday dish in the post-Soviet space. Many housewives prepare this salad on ordinary days as well.
But there is a problem: preparing the dish takes too much time.
To cook the potatoes and carrots, you need to wait about half an hour.
But you also need to wait for the cooked vegetables to cool down, otherwise you won’t be able to cut them.
However, there is a much faster way to create the popular salad.
The trick was shared by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova .
How to make Olivier salad in 15 minutes
The trick is that the vegetables should not be cooked whole, but chopped.
In other words, cut the potatoes and carrots into cubes in advance.
In this form, products are “processed” much faster in boiling liquid.
First, you need to pour chopped carrots into the water that has almost reached a boil.
After 3 minutes, add the potato cubes to the same pan.
After 11 minutes, the vegetables will most likely be ready. They should be thrown into a colander and placed in a single layer on a large plate.
While the potatoes and carrots are boiling (and then cooling), the hostess will have time to boil the eggs and cut them together with the boiled sausage and pickles.
Next, all the chopped ingredients need to be combined. Green peas should be added to the mixture. The resulting mass should be seasoned with mayonnaise.
The total cooking time for the dish will be about a quarter of an hour.
Earlier, gourmets were told how to prepare a delicious “Belarusian” salad .
Expert: Julia Arkhipova
