In a large pot, bring water to a boil and add the diced potatoes. Cook for about 10-15 minutes until tender but firm. Drain and let cool.

In the same pot, add the diced carrots and cook for about 5-7 minutes until tender. Drain and let cool.

In a large mixing bowl, combine the cooled potatoes, carrots, thawed peas, diced pickles, diced chicken, and chopped hard-boiled eggs.

In a separate bowl, mix together the mayonnaise, Dijon mustard, salt, and pepper. Adjust seasoning to taste.

Pour the dressing over the salad mixture and gently fold until everything is well combined.

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, garnish with fresh dill if desired.