How to cook vegetables for an Olivier salad?

Olivier salad is one of the simplest, but for classic presentation and in order to save time, use a few tricks:

1. vegetables - carrots and potatoes - it is better to take the same size so that you can cook together;
2. throw vegetables into boiling salted water: this way they will retain more nutrients and be less loose;
3. so that potatoes and carrots are cooked evenly, they must be covered with water during cooking;
4. after the end of cooking, the water is immediately drained, and the vegetables are poured with ice water to quickly cool down and they can be cut.

Boil carrots and potatoes in a saucepan on the stove for about 20-40 minutes (depending on size). Other cooking methods:

1. In a double boiler. Boil potatoes and carrots on a medium level. You can put beets on the lower level (for another salad), on the upper level - eggs.
2. In the oven. Vegetables are well washed, unpeeled, wrapped in foil and baked for 3-3.5 hours at 110 ° C.
3. In the microwave. Washed and unpeeled vegetables are cooked whole in a special (for a microwave oven) dish, under a lid. They should lie freely, no need to fill in with water. Cooking time: 8-10 minutes at 1000 W, 10-12 minutes at 750 W. Peeled and Diced - Cook quickly in a bag with notches to release steam. At 1000 watts they will be ready in 5-6 minutes.
4. In a multicooker. Vegetables are cooked in the "Steam" mode, in a steamer basket, adding 2-3 glasses of water to the bowl. Washed and unpeeled vegetables are cooked for 25-30 minutes, peeled and chopped for 15 minutes.