Chicken Salad - cooking recipe

Ingredients

3/4 c. mayonnaise
1/4 c. sour cream
1 Tbsp. white vinegar
1 tsp. sugar
1/2 tsp. mustard
salt and pepper to taste (white pepper)
3 c. cubed, boiled chicken
1 c. peas
1 c. celery, diced
2 tsp. grated onions
4 hard-cooked eggs, chopped
1 (4 oz.) can shoestring potato sticks (optional)

Preparation

Combine the first 6 ingredients.
Add chicken, peas, celery, onions and eggs.
Let stand in refrigerator for at least 2 hours before serving.
Mix in potato sticks just before serving.
Mound on lettuce.
Yields 6 to 8 servings.