Step 1

Boil the chicken breasts in water with a bit of salt until fully cooked, about 30-40 minutes. Let cool, then dice.

Step 2

Boil the potatoes, celery root, and carrots with their skins for about 30 minutes or until fork-tender, do not overcooked them. Cool, peel, and dice.

Step 3

Blanch the frozen peas.

Step 4

Dice the pickles into small pieces and pat dry with a paper towel.

Step 5

Dice the pickled sweet red peppers.

Step 6

In a large bowl, combine all the diced ingredients. Add mayonnaise, salt, and pepper. Mix gently but thoroughly.

Step 7

Taste and adjust for salt and pepper.

Step 8

Spread the salad onto a serving plate and smooth the top. Add a thin layer of mayonnaise for decoration. You can slice some pickles and use olives and parsley to garnish as desired.

Step 9

Chill for at least 2 hours (or overnight) before serving.