Rinse the potatoes and make them in their skins (it is best to do this the day before), peel and cut into slices. Set aside. Remove the peel from the onions, remove the peel from the carrot, perhaps remove the peel from the celery. Roughly chop everything.
In a not-too-large saucepan, bring little water to a boil. Add the soup vegetables and the chicken breasts and cook for about 20 minutes until tender. Remove the breasts and dice them.
For the vinaigrette, mix the whipping cream with the mayonnaise and the yogurt, add the dill and the mustard and season with salt and freshly ground pepper. Stir in the dill pickles and the capers together with the potatoes and the diced chicken, mix well. Put in the refrigerator for 1 hour.
Cut the eggs into slices and fold them in carefully. Season the leaf lettuce and add more seasoning if needed. Rinse the chopped lettuce, drain, divide into leaves and arrange in a fan shape on a large serving platter.
Arrange the potato salad on top, form into a pyramid and garnish with the capers and olives cut into coarse slices.
Tip: Use plain or light yogurt as needed!