The pinnacle of Soviet chicken salads! There are a lot of variations out there, though this version is inspired by the one in Kachka: A Return to Russian Cooking by Bonnie Frumkin Morales. One batch makes 2 1/2 quarts. I also make a half batch using leftover chicken when we pick up a broaster chicken from the store.

1 large chicken, cooked and cut into a 1/3″ dice
1/2 tsp. salt
6 large Yukon Gold potatoes, peeled and cut into a 1/3″ dice
2 c. frozen peas (or use canned for the full Soviet experience)
1 large sweet onion, cut into a 1/3″ dice
7 kosher dill pickles, cut into a 1/3″ dice
1 c. mayonnaise (optional: mix 1/2 parsley mayonnaise with 1/2 regular)
freshly ground black pepper
1 tsp. dill

Stab the potatoes with a fork and microwave until soft. In the meantime, start chopping everything that needs chopping. When the potatoes are cooked and cooled, chop them, too.

Mix all of the ingredients together. Serve with lettuce, or scoop onto bread for a good chicken salad sandwich.