This salad, with its creamy mayonnaise base, potatoes and tangy pickles, may have been invented in Russia, but today it's popular throughout the world.
In a small pot over high heat, combine the potatoes with the chicken broth or water. Bring to a boil, and cook until the potatoes are fork-tender, about 15 minutes. Using a slotted spoon, transfer the potatoes to a large bowl. Add the peas to the pot with the hot liquid and remove from the heat.Using a fork, mash the potatoes slightly, until the pieces are roughly half their original size. After 1 to 2 minutes, use the slotted spoon to transfer the peas to the bowl with the potatoes.
Working in batches, if necessary, add the chicken to the same skillet and cook until browned on one side, 3 to 4 minutes. Turn and cook the other side until browned, cooked through and an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees, another 3 to 4 minutes. Remove from the heat and transfer the chicken to a plate to cool.Stir the pickles, parsley, mayonnaise, yogurt and lemon juice into the potatoes and peas.
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