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Peel and then rinse the potatoes, carrots, parsnip and celery root then cut them into rough quarters.
Add the vegetables and chicken breast to a large pot of salted water (1 teaspoon salt per 2 liters / quarts of water). Bring to a simmer and cook for 12-15 minutes then remove the chicken.
Check the veg every so often and remove as soon as they are fork tender so they don't overcook. Usually the potatoes and carrots first and then the parsnip and celeriac but depends on thickness so you'll have to monitor.
Allow the vegetables and chicken breast to cool enough so they can be handled.
Finely dice the chicken breast, boiled vegetables and pickles very small - around the same size as the green peas or slightly larger.
Mix the diced vegetables, pickled and chicken with the mayo, mustard and seasonings.
Decorate with more mayo, black olives, roasted red pepper, boiled egg and pickles if desired.