Boil waxy potatoes in a large pot with cold water and a pinch of salt. Boil then simmer for 15–20 minutes until fork-tender. Drain and cool slightly.

In a separate pot, place eggs in cold water and bring to a boil. After 6.5 minutes, transfer to an ice bath.

In a mixing bowl, whisk mayonnaise, mustard, and lemon juice. Season with salt and black pepper to taste.

Finely dice red onion and gherkins. Add to dressing with parsley and dill. Stir to combine.

Chop cooled potatoes and gently fold them into the dressing without crushing.

Peel and halve eggs; tear or slice smoked salmon. Mix potato salad and layer eggs and salmon on top.

Garnish with fresh parsley and a dash of black pepper before serving.