Peel the skin off the potatoes, boil them for about 20 minutes and cut them into dices. Sprinkle with salt and alot of olive oil while the potatoes are still warm.
For herbs I use chives from the garden (when I have). Alle my chives are frozen down now mid-winter, but with the mild winter we are experiencing I decided to take a walk in my herbgarden to see if I could find anything.
The peppermints and spearmints had small shoots, and I picked a few to give some fresh springlike colour to the first potato salad of 2007.