First boil the breast. Chicken legs is not advised, it's a little fatty, and fresh fillets. As expected, to remove the foam after boiling, add salt and cook 40 minutes on low heat.

Potatoes peel and cut into cube like you always cut to hash, I chop finely. When the breast is already the boil for 40 minutes, add potatoes and cook until tender about 15 minutes. I so love cooking potatoes because: fast, additional broth to soup and satiety, boiled in broth tastier than potatoes in the skin, very easy to cut ( I do not like to cut the boiled potatoes because it is sticky ). At the end of cooking taste for salt, I added pepper. Consider the salt in the mayonnaise. Breast get cold, and I put the broth in the tub with cold water.

Green onion and greens are cut first and add few salt, mix well. So the greens becomes more fragrant.

And then as usual. Cut into dice the cucumbers, eggs, cold breast. Add the mustard - it adds sharpness, like a brew or serum. Put the mayonnaise, then mix them as a salad. Thus we get rid of the lumps indissoluble mayonnaise in broth ( this applies to the store ). Cut until all the broth is cold. Put into the broth "salad" from the bowl, stir and refrigerate for a couple of hours. I put a lot of mayonnaise and additional acid is not added. The cream also did not put, I think this hash deteriorates more quickly.