Stolichny Chicken Salad

Directions

1. 1
   Rinse the potatoes and carrots, but don't peel them. Place them in a saucepan, cover with water, bring to a boil, and simmer for 40 to 60 minutes until tender. Remove vegetables from the stock and allow to cool.
2. 2
   Place the eggs into the salted boiling water and cook for about 8 to 10 minutes; transfer to a bowl of cold water to cool, then peel off shells.
3. 3
   Peel the potatoes, carrot, and onion, and cut into small uniform cubes, along with the eggs, pickles, and chicken. Combine in a bowl with the green peas. Salt and pepper to taste.
4. 4
   Season with mayonnaise , stir, and let stand to allow the flavors to combine. Mix in hot sauce to taste before serving, with crackers and more pickles.