Cook and halve the potatoes

• Boil the potatoes in salted water until fork tender, then drain and let cool slightly.
• Slice the cooked potatoes in half.

Soak the red onion

• Add the sliced red onion to an ice water bath to soften its bite.
• Drain well.

Make the dressing

• Mix the Greek yogurt, mayonnaise, Dijon mustard, pickle juice, chopped dill, salt and pepper in a bowl.
• Set aside.

Combine and serve

• Combine the potatoes, chopped pickles, drained onion and dressing.
• Toss gently and enjoy.