Olivier salad has become one of the most familiar New Year's dishes for many. But sometimes it disappoints, turning into a bland porridge. We share secrets on how to prepare the salad so that all the ingredients retain their flavor and texture.
Cutting Secrets
Do not cut all the ingredients into tiny pieces. The optimal size is about a pea or slightly larger. This will allow the products not to get lost in the salad and to retain their flavor.
Baking Instead of Boiling
It is better to bake potatoes and carrots rather than boil them. Cut the vegetables, mix them with oil, salt, and spices, and send them to the oven. Even canned peas should be lightly sautéed in a pan — this will enhance the flavor and texture.
Choosing the Right Ingredients
Don’t limit yourself to just pickles — add fresh ones as well. It’s better to replace sausage with chicken or boiled beef. Use pickled onions so that they only accentuate the flavors without overpowering them.
Enhancing Mayonnaise
You can make classic mayonnaise more interesting: add a tablespoon of soy sauce and a teaspoon of sugar to 300 g of mayonnaise. This mixture will help the ingredients reveal their flavor and give the salad unusual notes.
By following these simple recommendations, you will get a delicious and texturally correct Olivier that definitely won’t turn into porridge.
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