Salad Olivier

3 large potatoes
4 eggs
2 chicken breasts or 1/2 chicken
3/4 cup dill pickles, chopped fine
1/2 can green peas, drained
1 1/2 cups mayonnaise
2 tablespoons vinegar
salt, black pepper
red pepper

Put the chicken in a large pot.  Add 3 cups water, 2 teaspoons salt and 1/2 teaspoon red pepper and boil.  Cover the pot and lower the fire to medium.  Cook until the chicken is tender.  Add additional water as necessary.  Cool the chicken and remove the meat from the bones.  Cut the meat into small pieces.
While the chicken is cooking, boil the potatoes and eggs together until the potatoes are cooked.  To test if the potatoes are cooked, stick one with a fork.  If the fork enters easily, the potato is done.  When the potatoes are cooked, immediately run cold water over them to stop the cooking process. Peel the potatoes and eggs and dice them.

In a large mixing bowl combine the potatoes, eggs, chicken pickles, peas, mayonnaise and vinegar.  Add salt and black pepper to taste and mix well.

To decorate the salad, mound it on a large plate.  Cover it entirely with a thin coating of mayonnaise and lay slivers of pickle, quarters of tomatoes or strips of beets in a design around it.