Everyone has an idea of what a quality Olivier salad looks like.
The salad not only has excellent taste, but also has a decent texture.
But some housewives end up with porridge instead of a quality salad. As it turns out, the reason is one fatal mistake, notes chef Yulia Arkhipova, an expert of the online publication BelNovosti, a specialist in the field of culinary arts and cooking.
What defect are we talking about?
It is worth remembering that one of the main components of the classic Olivier is potato. It gives the dish "weight", a dense texture and perfectly sets off the other components.
Therefore, the choice of product is extremely important.
If the potatoes are overcooked, the salad will not work: the texture of the potatoes will turn the dish into mush. Therefore, it is worth choosing potato varieties that can hold their shape.
But the soft varieties are very good for puree.
It is also worth remembering that Olivier should also be seasoned only before serving: otherwise, the ingredients will become soft. Because of this, there is also a high risk of spoiling the salad, turning it into mush.
Expert: Julia Arkhipova
