Preheat oven to 425° F.
Line a baking sheet with parchment paper or a silicon mat.
Toss sliced potatoes with olive oil and rosemary until fully coated. Evenly place them on the baking sheet so they do not touch. Sprinkle a little pink Himalayan salt over the top and bake until golden brown, about 25 minutes.
While the potatoes are baking, peel then onion then slice in two. Let the halves rest in a bowl of water(this reduces the intensity of the onions).
Chop the artichoke hearts in halves.
Prepare the "Delicious Sauce": In a medium bowl, mix the mayonnaise, mustard of your choice, tahini, maple syrup, lemon juice, lemon zest, and dill. Set aside.
Once the potatoes are done roasting, prepare the red onions. Remove the halves from water and finely chop.
Transfer the chickpeas, artichokes, potatoes, onions, and dressing into a large bowl.
Pour the delicious prepared sauce over the vegetables and mix until the veggies are well covered. Salt and pepper to taste.