Boil baby potatoes in salted water for 13-15 minutes until fork-tender. Drain and cool before halving.

Soak sliced red onion in ice water for 10-15 minutes, then drain.

In a jar or bowl, mix dijon mustard, chopped dill pickles, kosher salt, and fresh pepper. Add mayonnaise and blend well.

In a large bowl, combine cooled potatoes, drained onions, and chopped pickles. Pour dressing over and toss gently.

Transfer to a serving dish, garnish with chives and dill, and serve chilled.