Salad Olivier - chicken, potato and egg salad

5 large potatoes, cooked, diced
5 eggs, boiled, diced
1 large carrot, boiled, diced
1 chicken breast
Pickles, diced  and some juice from the pickles
1 t. Mustard
1 t. Cumin (not traditional but tasty)
1/4 t. Powdered Turmeric
1 t. Paprika
5-6'T. Mayo
Salt and pepper to taste
Optional peas, thin pepper-red green or yellow, olives for decoration, and sliced egg for decoration.

Boil eggs, peeled and cut potaoes and carrot with salt for 23-25 minutes. Let cool. Cook the chicken about 10 minutes per side. You may want to save 1 egg for decoration. Dice the potatoes, carrot, eggs, chicken, pickles. Add enough mayo to cover. Add the pickle juice, mustard, spices with salt and pepper to taste. Form into ball mound. Cover the outside with more mayo and decorate with peas, and olives amd peppers. Enjoy alone or with toast.