Swedish summer potato salad

Depending on your whereabouts, you may or may not understand this, but: I'm totally fed up with it! With winter, frost, snow, slippery roads - it's been too much this year! Anyone who is desperate for more snow can leave for a skiing trip in the Alps, but for me, it has to stop. I want spring to start NOW.

So, in spite of the still dreary weather, I decided to make a summery dish. It's perfect for a barbecue or just as a side dish. And it comes from the sunniest places of all... Sweden!

Ingredients (serves 8):
2 kg new potatoes, cut in half (70.5 oz / 9.6 cups)
0,5 dl white wine vinegar (1.7 fl oz / 0.2 cups)
5 scallions, chopped in little rings of 0,5 cm (0.2 inch)

100 gr flat leaf parsley, finely chopped (3.5 oz / 0.5 cups)

100 gr chervil, finely chopped (3.5 oz / 0.5 cups)

100 gr chive, finely chopped (3.5 oz / 0.5 cups)

2 tablespoons finely chopped mint

0,5 dl olive oil (1.7 fl oz / 0.2 cups)

salt, pepper

Boil the potatoes in salted water. Drain them and put them in a bowl. Add the white wine vinegar and the scallions, carefully mix with the potatoes and let cool off.
Just before serving, add the herbs, olive oil and some salt and freshly ground pepper.