Boil the Potatoes: Fill a large pot with salted water, bring to a boil, add waxy potatoes, and cook for 15-20 minutes until fork-tender.

Prepare the Eggs: In a separate pot, gently lower eggs into boiling water and simmer for precisely 6.5 minutes. Transfer to an ice bath.

Mix the Dressing: In a mixing bowl, whisk together mayonnaise, mustard, lemon juice, salt, and pepper until smooth.

Chop and Combine: Dice red onion and gherkins, add to dressing bowl, and stir in chopped parsley and dill.

Incorporate the Potatoes: Drain potatoes, cut into bite-sized pieces, and fold into the dressing mixture while warm.

Finish with Eggs and Salmon: Peel and slice eggs, tear or slice smoked salmon, and gently fold into the potato mixture.

Serve and Garnish: Scoop salad into bowls or plates, garnish with extra parsley and cracked black pepper, and serve.