Boil the Potatoes

1. Place whole, unpeeled potatoes in a large pot. Cover with cold water, about 2 inches above the potatoes.
2. Bring to a gentle boil over high heat, then reduce to medium and simmer until fork-tender (about 12–15 minutes).
3. Drain and let cool slightly before peeling and cutting into bite-sized chunks.

Prepare the Herbs & Dressing

1. In a large mixing bowl, combine chopped parsley, mint, spring onions, and optional garlic.
2. In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.

Assemble the Salad

1. Add the potato chunks to the herb mixture.
2. Pour the dressing over the salad and gently toss until well combined. Be careful not to break the potatoes.
3. Adjust salt, pepper, or lemon to taste.

Rest and Serve

1. Let the salad sit for 15–30 minutes at room temperature to let the flavors meld.
2. Serve slightly warm, at room temperature, or chilled.