SAEDNEWS: Olivier Salad is a simple yet popular dish among people. If you want to know the secret to making it even more delicious, you need to follow a few key tips.
According to the Family Service of Saed News, Olivier salad is one of the most famous international dishes and enjoys great popularity in Iran. This delicious dish, originally from Russia, is often served as finger food at parties, birthdays, and even as a light snack. While many people know the basic way to prepare Olivier salad, there are a few secrets that can make it even more flavorful—tips that few are aware of.
Olivier salad is made from ingredients like eggs, potatoes, chicken (or ham), pickles, salt, black pepper, lemon juice, and mayonnaise. Some people like to add optional ingredients such as bell peppers, corn, sausages, or cold cuts. While these additions are optional, it’s best not to let them overshadow the classic flavor of Olivier salad.
To improve the taste of your salad and prevent it from being too salty, rinse pickles under water before using them. This reduces excess salt and improves their flavor and aroma.
One common mistake is grating pickles, which releases water and makes the salad runny. Instead, dice pickles into small cubes and drain them in a colander before adding to the salad.
To prevent carrots from releasing too much water and making the salad loose, grate them with a coarse grater rather than a fine one.
Since pickles already add saltiness, avoid adding too much extra salt to the salad. In some cases, you may omit salt altogether.
If you’re preparing a homemade Olivier salad with chicken, use fewer boiled eggs to maintain balance.
Avoid using too many potatoes, as this will require more mayonnaise and can overpower the flavors of the other ingredients.
If using canned carrots, corn, or peas, sauté them briefly in a little butter to remove any raw taste and maintain their texture.
When using chicken, cook it in water with onion, carrot, bell pepper, a pinch of black pepper, and turmeric to remove any unpleasant odor. Use boneless chicken fillet or breast for best results.
Adding too much turmeric during cooking can affect the color of the salad once the chicken is mixed in.
For extra flavor, strain the chicken broth and mix a little with the boiled potatoes. This reduces the need for mayonnaise and infuses the salad with chicken flavor. Avoid adding too much broth to prevent it from becoming watery.
Homemade mayonnaise is far more flavorful than store-bought versions and can elevate your Olivier salad to the next level.
For richer flavor, mix some cream, strained yogurt, or creamy yogurt into the mayonnaise.
Too much lemon juice can overpower the salad’s taste. One tablespoon (or less) is enough to neutralize the egg’s aroma.
Freshly ground black pepper, along with a touch of lemon juice, is the best seasoning for Olivier salad.
To enhance flavor and presentation, sprinkle finely chopped fresh dill over the salad before serving.
Olivier salad tastes best when served cold. Refrigerate the salad for a few hours before serving. For molded presentations, use a silicone mold (like a heart-shaped mold) lightly greased with oil. Once chilled, the salad will release easily from the mold and can be decorated with mayonnaise, pickles, and other toppings.
