Peel and chop the russet potatoes into uniform one-inch chunks and place them into a pot filled with cold water. Bring it to a gentle simmer over medium heat and cook for about 8 minutes until fork-tender but not mushy.

Drain the potatoes using a colander and let them sit for about 10 minutes to cool slightly.

While the potatoes are still warm, transfer them to a mixing bowl. Add the mayonnaise and freshly chopped dill, stirring gently to coat the potatoes.

Fold in the chopped hard-boiled eggs, thawed peas, crunchy pickles, and diced cooked chicken, ensuring even distribution.

Using a silicone spatula, gently mix all ingredients while preserving the chunky texture of the potatoes and eggs.

Serve immediately on a chilled plate for optimal flavor and texture.