Wash and scrub potatoes. If using Russet potatoes, peel them as well (Yukon gold or other waxy potatoes do not need to be peeled). Place potatoes in a pot of cold water, and bring them to a boil. Lower heat to medium and simmer for 15-20 mins, until fork-tender and soft.

Meanwhile, finely chop parsley, mint leaves, and spring onions. Combine lemon juice, garlic, olive oil, salt and pepper in a small bowl. Taste to see if you would like more lemon juice or salt.

Dice cooked potatoes, and then toss in a large bowl or serving dish with dressing and herbs. Refrigerate for at least 15 mins before serving, to let the flavors marinate and infuse.