Even the most careful housewife can sometimes miscalculate the amount of salt and over-salt a holiday dish. Sometimes the problem is so severe that the salad has to be thrown away. But don’t rush to do this – don’t ruin your mood before the holiday. There are several tricks that will allow you to return the salad to its normal taste and remove excess salt.
Let’s look at 4 ways to return “edibility” to a salad using Olivier as an example:
- cut even more ingredients into the salad. So, add even more potatoes, eggs, fresh cucumbers and carrots. These products will absorb excess salt, and the salad will become delicious again. But do not add sausage and pickles – they will only aggravate the situation;
- Season Olivier not with mayonnaise, but with sour cream. Its neutral taste will highlight the saltiness;
- dilute 1-2 tablespoons of potato starch in cold water until it becomes sour cream and add to the salad – the starch will absorb excess salt;
- change the Olivier serving. For example, you can use it as a filling for tartlets, pies or pancakes, or roll it into pita bread and cut into rolls. Additional flour components will make the filling less salty.
As you can see, over-salted Olivier is not a problem, but an opportunity for culinary creativity. A couple of tricks – and the holiday will be saved!
