Cook the Potatoes: Place waxy potatoes in a large pot, cover with cold water, boil, and simmer for 15–20 minutes until fork-tender. Drain and cool slightly before peeling.

Chop the Veggies: Finely chop cucumber, red onion, parsley, and dill. Aim for bite-sized pieces.

Dice the Potatoes: Once cooled, dice potatoes into bite-sized cubes and add to the bowl with chopped veggies.

Whisk the Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper until well combined.

Combine Everything: Pour dressing over the potato and veggie mix. Toss gently to coat all ingredients.

Chill and Serve: Cover with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.