Peel the potatoes and cut them into 1-2" size pieces
Boil them until they're fork tender, but not falling apart. Drain and rinse with cold water to stop the cooking process.
Depending on the consistency you'd like, the potatoes can either be mashed or cut into smaller sizes (like a traditional potato salad)
In a large bowl, combine the cornichons, shredded chicken, hard-boiled egg, and potatoes.
Stir to combine
In a small bowl whisk together the lemon juice, olive oil, and 1 cup of mayonnaise.
Pour the mayo mix over the potato mix and combine, adding more mayo, depending on your taste. Add salt and pepper, to taste.
Add the peas, making sure to gently incorporate them so they're not mashed.
When ready to serve, squeeze lemon and a drizzle of olive oil over the salad and garnish with chives
Serve on toasted bread or on its own with a side salad