The preparation of a perfect Venezuelan chicken salad starts with cooking the ingredients. Many people cook boiled potatoes and carrots, but I found a better option, although it requires some time. Wash the potatoes and carrots with plenty of water (use a brush or sponge if necessary). Dry them with a kitchen towel and wrap them in aluminum foil, without peeling them. Preheat the oven to 160 °C (320F) and cook for about 90 minutes. When you insert a knife or a toothpick, they should be tender. If you prefer to boil them instead to save time that is also perfectly fine.
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