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Place potatoes in a pot of cold, salted water. Bring to the boil, then simmer until fork tender (25-30 minutes). Pre-heat oven to 200 degrees celsius.
Make the dressing by combining mayo, yoghurt, lemon juice and garlic in a mixing bowl. Finely dice the gherkins, cucumber, onion, chives and dill, adding to the bowl. Mix well and season with salt and pepper. Refrigerate until serving.
Once potatoes are fork tender, allow to steam dry completely. On a lined baking tray, flatten the potatoes with the bottom of a glass, being careful not to overcrowd.
Sprinkle with seasonings and drizzle generously with olive oil. Roast for 30-45 minutes, turning halfway, until crisp and golden. Add more oil if needed.
Allow potatoes to cool, then spoon half the dressing into a large mixing bowl. Add potatoes and mix carefully to coat. Add more dressing as required and finish with fresh herbs. Serve as a side.