Peel the potatoes, boil in salted water with a few caraway seeds, then cut into slices. Carrots are cooked separately in a little water with 1 tsp sunflower oil, cut into slices and mix with the potatoes. Sprinkle with 1 tbsp hot sunflower oil. Add chopped chicken and sprinkle with black pepper, cut into thin strips and salted with a pinch of salt, onion and parsley. Mayonnaise diluted with 1-2 tbsp decoction of potatoes, seasoned to taste with tomato paste and mustard and pour mixture over chicken. Salad garnish with slices of hard-boiled eggs, sprinkled with a pinch of salt and pepper.