Peel the potatoes, then put them in cold water. Bring to a boil and cook the potatoes until they become tender. Do not overcook, otherwise they will break when dicing.

Let the potatoes cool a couple of minutes, then dice them into 5 cm cubes. Cut the pickles and the onion into small pieces. Mix together in a big bowl.

Add the mayonnaise, yoghurt (or sour cream) and spices. Mix to combine.

Serve directly or refrigerate for later.