Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Chop your potatoes into 1 inch by 1 inch cubes, trying to keep them as consistent as possible. Place these directly into cold water in a large pot, then bring to a boil and let simmer for 20 – 30 minutes, until the potatoes are just soft. Drain and let cool.

Combine lemon juice, mayonnaise, dijon mustard, parsley, and dill in a bowl and whisk until mixed well.

Cut the onion in half, from root to tip. Peel off the first layer of skin, and cut off the tip of the onion. Make slices about 1 cm apart in the onion from the tip almost to the root, leaving the root intact to hold the onion together. Turn the onion and slice across your slices, dicing the onion. Repeat with the remaining onions.

Peel the garlic, and grate finely with a rasp. Alternately, chop very finely with a chef’s knife.

Combine cooled potatoes with dill, pickles, red onion and garlic and mix well. Add your dressing and mix gently until potatoes are well coated, being careful not to mash them. Serve chilled.