Olivier with chicken and onions

Boil the chicken eggs hard boiled, then cut them not too finely.

Boil the potatoes, cool them and cut into cubes the size of peas.

Boil the carrots until cooked and cool, then cut into approximately the same size as the potatoes. Carrots should not be too much in this salad, it should only complement the taste, and not interrupt it.

Boil the chicken meat until tender in salted water, a couple of bay leaves will not hurt either. Meat cut into pieces or tear into pieces.

Cut the onion into small cubes. You can use pickled onions, for this, put the onion in a plate, fill it completely with water and add lemon juice, 1 tbsp. vinegar and wait 20 minutes. Squeeze the pickled onion and add to the salad.

Add green peas, after draining the liquid from it.

We mix sour cream and mayonnaise and season with this mixture Olivier with chicken and onions, we also salt everything to taste.