Start by peeling and cutting the waxy potatoes into even cubes, ensuring they cook uniformly.

Place the potatoes in a pot filled with cold water and bring to a boil over medium-high heat. Let the potatoes cook for about 15-20 minutes or until a fork easily pierces through them. Drain and set aside to cool completely.

While the potatoes cool, wash and chop the cucumbers and bell peppers into bite-sized pieces. Mince a generous amount of fresh parsley and dill to add vibrant flavor.

In a medium-sized bowl, whisk together freshly squeezed lemon juice, olive oil, and a sprinkle of salt and pepper. Blend until the dressing is well combined.

In a large mixing bowl, gently mix the cooled potato cubes with the chopped cucumbers, bell peppers, and minced herbs. Drizzle the prepared dressing over the salad and toss everything together carefully.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Allow it to chill in the refrigerator for at least 30 minutes before serving.