The classic Olivier salad recipe includes many ingredients, including crab meat, quail and caviar. Olivier with potatoes is a much more economical option, but no less delicious for that. You just need to properly prepare all the components of the salad, including boiling the potatoes themselves.
It is necessary
-
- pan;
- potatoes.
Instructions
Step 1
Match root vegetables of the same size before boiling potatoes for salad. In this case, their preparation will take the same amount of time.
Step 2
It is best to boil potatoes in their skins. In this case, the likelihood of digesting it is minimal, so it will be present in the salad in the form of even and neat pieces of the same shape.
Step 3
To do this, thoroughly wash the potatoes using a brush to get rid of any residual soil.
Step 4
Put a saucepan on the fire, two-thirds full of water. When it boils, put the potatoes in it, you do not need to cut them into pieces. This method of cooking allows you to preserve the greatest amount of vitamin C in vegetables.
Step 5
When the water comes to a boil, reduce the heat and cover the cookware with a lid. At this temperature, medium-sized potatoes will cook for 15-20 minutes. You should not salt the water, as the salt cannot penetrate deep into the potatoes through the peel. The simplest test to help determine the degree of doneness is to pierce the potato with any sharp object. If a knife or toothpick goes into it without effort, then it is ready.
Step 6
Drain the water from the pan, remove the lid from it and put the dishes on fire for a couple of minutes. This will allow excess water to evaporate and the potatoes will not be overly wet. All that remains is to peel and chop the potatoes.
