Clean and wash the potatoes. Put them to boil in a large pot with cold salted water. Let them cook until fork tender. In another pot, put the meat also in cold water and bring it to a boil. Skim the foam 3-4 times until it's no longer formed. Add salt and the peeled and washed carrots to cook with the meat. Let it simmer until the chicken breast is cooked trough. When potatoes are cooked, drain the water and let them cool off. Do the same with the meat and carrots, but keep the nutritious liquid to further use it for a delicious soup or a risotto. Let them cool off a little too.
Start the fine chopping. Into a large bawl put the chopped meat, carrots, potatoes and dill pickles. To finish, chop the apple/s too and season with salt and black pepper to your liking.Add the mayonnaise and the mustard and mix everything together with a large spoon until all is well blended.
Serve it from the bawl or model different forms and shapes onto plates and decorate according to your inspiration. Bon appetite!
Notes
You can preserve it up to 4 days into the fridge. Sometimes I feel the need for more mustard and mayo so you can add more, if you're not watching your calories.