Anyone has an idea of what a quality Olivier looks like..
The salad not only has excellent taste qualities, but also has a decent texture..
But some housewives get mush instead of a quality salad. As it turned out, the reason lies in one fatal mistake, notes chef Yulia Arkhipova, an expert of our magazine, a specialist in the field of cooking and cooking.
What shortcoming are we talking about
We should not forget that one of the main components of the classic Olivier is potatoes. It gives the dish ‘weight’, a dense texture and perfectly sets off 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 overcooked varieties are very good for mashed potatoes.
It is also worth remembering that Olivier should also be seasoned only before serving: otherwise, the components will become soft. Because of this, there is also a high risk of spoiling the salad, turning it into mush.
