Fill a large pot with salted water and bring it to a rolling boil. Add your waxy potatoes, like red or Yukon golds, and cook for 15-20 minutes until fork-tender.

In a smaller pot, bring water to a boil and carefully lower in the six large eggs. Cook them for precisely 6.5 minutes for soft-set yolks, then immediately transfer them to an ice bath.

In a mixing bowl, whisk together mayonnaise, mustard, and lemon juice until smooth. Season with salt and pepper, then fold in gherkins, red onion, parsley, and dill.

Add the warm potato chunks to the bowl with the dressing and gently toss them to coat.

Fold in or layer the smoked salmon pieces on top of the mixed potatoes and place the halved eggs on each serving.

Sprinkle additional fresh parsley and black pepper over the salad and serve chilled or at room temperature.