The winter holiday season is coming soon.
Olivier salad is one of the dishes associated with this time of year.
Many people have long remembered the recipe for this salad: most of the steps are performed almost automatically.
Experienced housewives are sure that it is almost impossible to make a mistake.
However, the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova drew attention to the following fact: many people make the same mistake for years when preparing Olivier salad.
Such amateur cooks do not process vegetables for salad correctly. They boil potatoes and carrots. And this, oddly enough, is a serious mistake.
What you shouldn't do with potatoes and carrots when making Olivier salad
It turns out that these vegetables should not be boiled. They should be baked.
Thermal processing of potatoes and carrots in the oven guarantees the most delicious salad.
The fact is that as a result of boiling, vegetables are not as juicy and appetizing as as a result of baking.
How to Properly Bake Vegetables for Olivier
Place the potatoes and carrots on foil and sprinkle with a little salt.
Wrap the tubers and root vegetables in the above-mentioned “metallic paper” and place in the oven.
Vegetables should be baked for 30-35 minutes at 180 degrees.
For reference
Olivier is a Russian appetizer salad made from root vegetables, pickles, eggs with meat or boiled sausage in a mayonnaise dressing.
Expert: Julia Arkhipova
