Boil potatoes until tender.

Hard-boil eggs.

Cook frozen peas and carrots.

Shred cooked chicken.

Finely dice the hard-boiled eggs.

Finely dice the Persian pickles.

Dice the cooked potatoes into slightly larger pieces than the eggs and pickles.

Roughly chop the shredded chicken to make smaller pieces.

Combine the diced potatoes, pickles, eggs, shredded chicken, peas, and carrots in a large mixing bowl.

In a separate, smaller mixing bowl, whisk together the mayonnaise, lemon juice, mustard, and olive oil.

Season the dressing with salt and pepper to taste.

Pour the dressing over the ingredients in the large bowl.

Mix all ingredients thoroughly until well combined.

Taste and adjust seasonings as needed.

Cover the salad and refrigerate for at least a few hours to allow the flavors to meld before serving.