• Start by placing the baby potatoes in a pot, covering them with water. Bring to a boil and cook until fork-tender. Drain and set aside to cool.

For Potato Preparation:

• While the potatoes cook, boil a small pot of water. Carefully drop in the eggs with a spoon and let them cook for 6½ minutes for a perfectly soft yolk. Once done, move the eggs to an ice bath to cool quickly.
• In a large mixing bowl, mix together the mayonnaise, Dijon mustard, sliced gherkins, red onion, lemon juice and zest, as well as the chopped parsley. Season with salt and pepper, and combine thoroughly.
• Peel the chilled eggs and cut them in half, setting them aside for later use.

For Final Assembly:

• When the potatoes are manageable, slice the larger ones in half, leaving the smaller ones whole. Gently toss them with the mayonnaise mixture to ensure the flavors blend well.
• Transfer the dressed potatoes onto a serving platter, arrange the egg halves on top, and flake the smoked salmon over everything. Garnish with the remaining parsley for an added fresh touch.