Boil the potatoes: Cook potatoes in boiling water for 20-30 minutes until tender. Cool, peel, and mash them.
Cook the chicken: Boil chicken breast until fully cooked. Let it cool and shred into small pieces.
Boil the eggs: Cook eggs for 9-12 minutes. Cool, peel, and grate them.
Prepare the vegetables: Finely chop pickled cucumbers and prepare the cooked carrots and green peas. Drain excess liquid.
Combine ingredients: Mix mashed potatoes, shredded chicken, and grated eggs in a large bowl.
Add vegetables: Add chopped pickles, carrots, and green peas. Mix gently.
Add dressing: Add mayonnaise, black pepper, and salt. Mix until creamy and well combined.
Chill the salad: Cover and refrigerate for at least 1-2 hours.
Serve: Garnish with parsley or sliced pickles and serve cold.
