Place the potatoes in a large pot and cover with salted water.

Bring to a boil over high heat, then reduce heat to medium-low.

Cover and simmer until tender, about 20 minutes.

Drain and allow to steam dry for a minute or two.

Refrigerate the potatoes to cool.

Grate the cooled potatoes into a large bowl.

While the potatoes are boiling, place the eggs into a saucepan in a single layer and cover with water.

Bring the water to a boil over high heat.

Remove from the heat and let the eggs stand in the hot water for 15 minutes.

Pour out the hot water and cool the eggs under cold running water.

Peel the cooled eggs.

Dice the cooked eggs and dill pickles.

Place the eggs and 2/3 of the dill pickles into the salad bowl with the potatoes; reserve the rest of the pickles.

Place 3/4 of the peas into the bowl, and reserve the rest.

Place the chicken breast meat into the bowl.

Add 1/2 cup of mayonnaise and black pepper.

Lightly stir the mixture together so that the ingredients are well coated, but the peas stay whole.

Place the salad in an attractive mound on a platter.

Spread 1/2 cup of mayonnaise over the salad in a layer.

Arrange tomato slices over the salad.

Decorate with reserved diced pickle and peas.