Salad Olivier

Directions

1. 1
   Place the chicken breasts, potatoes and eggs in separate pots, cover with water and bring to a boil over high heat.
2. 2
   Turn the heat down to medium once they begin to boil.
3. 3
   Cook the eggs about 12 minutes, the potatoes about 20 minutes and the chicken about 10 minutes.
4. 4
   Drain and allow all of the ingredients to cool completely.
5. 5
   Chop the chicken and potatoes into 1/2-inch cubes and add them to a large bowl.
6. 6
   Chop 5 1/2 of the eggs into 1/2-inch cubes and add them to the bowl, reserving half an egg for garnish.
7. 7
   To this, add the shredded pickles and green peas (reserve some for garnish), and season with the salt and pepper.
8. 8
   Finally, add in the mayonnaise and dill and mix everything together carefully.
9. 9
   Shape the mixture into a rounded mound and cover it with a thin layer of mayonnaise.
10. 10
    Decorate the mound with green peas, sliced pickles and the remaining half hard-boiled egg on top, cut into the shape of a flower (optional).