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

Chop the Veggies: Finely chop the cucumber, red onion, parsley, and dill into bite-sized pieces and set aside in a mixing bowl.

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

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

Combine Everything: Pour the dressing over the potato and vegetable mixture and gently toss together without mashing potatoes.

Chill and Serve: Cover and let chill in the refrigerator for at least 30 minutes. Toss before serving and garnish with additional herbs or pomegranate seeds.