Cold Chicken and Potato Salad

Peel the potatoes and carrots and cut both into small dice.

Put water to boil in a pot and add salt when it boils. Add the carrots and potato when it begins to boil. Cook until tender. If you have cut them into small enough pieces then they will be ready in about 10 minutes. Once tender, drain and place on a large baking sheet and let them cool.

At the same time, pour water into a pot and when it boils add some salt and add the chicken breast. Cook until the chicken is cooked thoroughly. Place on a plate and shred the chicken, as in turn the chicken into thin strips.

Wash the apple and dice (it's not necessary to remove the peel).

Finely chop the pickles and finely slice the onion and celery.

Lastly, make the sauce by mixing mayonnaise with mustard and vinegar in a bowl.

Place the cooked potato and carrot in a bowl followed by the shredded chicken, pickles, onion, celery, and apple cubes. Drizzle the sauce on top and gently toss the salad and let it cool some more in the fridge for a while before serving.