Scrub the potatoes and boil in a large pan of salted water until soft but still firm, then drain and put in a large bowl. Add the white wine vinegar and spring onions to the bowl, mix gently and leave to cool.
Just before serving, add the chopped fresh herbs, olive oil and freshly ground pepper to taste.
Recipe from The Scandinavian Cookbook, by Trina Hahnemann, published by Quadrille Publishing, £20. Click here to buy the book.
Some products in this recipe are seasonal and so may not be available to buy online all year.