In a pot add the unpeeled potatoes and the carrots cut in half. Cover with water and boil 25-30 minutes on high heat until knife peers through potatoes easily. Don’t overcook or else the potatoes will become mushy. Drain water and let the potatoes and carrots cool before using.
Cook eggs. Let cool.
Peel the potatoes and carrots. Removed shells from the eggs. Grate the eggs, potatoes and carrots.
Peel and slice mushrooms. Saute in pan on high heat until pan is dry. Add the oil, salt/pepper the mushrooms and saute few more minutes. (If mushrooms are too greasy once cooked, pat with a paper towel before adding to salad.)
For the dressing; combine the mayonnaise, sour cream, garlic, dill and a dash of salt and pepper. Take a large Ziploc bag and place it into a large mug with the sides of the bag over the mug. Put the dressing into the bag. (I find it easier to drizzle the dressing this way instead of with a spoon. This is optional of course).
Drain the water from chicken.
Spray a drinking glass or canning jar with baking spray, (this will assure easier removal of the jar).
Take a cake platter or whatever other platter you will using and place the jar in the middle.
Put the chicken on the platter as the first layer around the jar. Pat the chicken down so it’s an even layer. (Put all the ingredients tightly against the jar so they don’t fall when jar is removed).
Snip a small piece of the Ziploc bag off. Drizzle the dressing over the chicken and gently with an icing spatula, spread dressing evenly.
Add the potatoes, add more dressing.
Add the carrots, add a small amount of the dressing and spread. (Too much dressing will make the eggs mushy).