Olivier is considered a “New Year’s” salad.
However, many gourmets are ready to take on the preparation of this dish even on a hot summer day.
No wonder: the salad is very tasty, it is difficult to refuse it at any time of the year.
But there is a problem: mayonnaise makes the dish “heavier”.
The result is a dish that puts a heavy load on the digestive system. But in the heat, the diet should not be like that!
Fortunately, there is a lighter and much less caloric sauce, which is in no way inferior in taste to the popular mayonnaise.
The expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova advises dressing the salad with a mixture prepared on the basis of... yogurt.
How to season Olivier salad in summer
Take a deep container and put 200 grams of yogurt in it.
Of course, you don’t need to use sweet fermented milk products.
You need to take Greek yogurt, which has a neutral taste and no additives.
You need to add mustard and lemon juice (one teaspoon each) to the product.
After thorough mixing (or better yet, whipping), you will get a very delicate mass, which you should season the egg-meat-vegetable mixture with.
The result is a very tasty, refreshing and quite light salad. An ideal dish for a summer day.
But there are several important nuances. First: you need to season the Olivier with yogurt sauce right before you start eating the dish. The seasoned salad is unlikely to be stored for long.
The second nuance: on a hot day (and at any other time) carefully check the quality of all components. First of all, we are talking about fermented milk products.
Expert: Julia Arkhipova
