Cook the waxy potatoes in plenty of water. Let cool a little, peel off and cut into pieces. The pointed peppers (the color is irrelevant, I prefer the red ones because we prefer the taste) quarter and cut into fine strips, the spring onions into small rings. Finely chop the parsley, dill and chives.
Put everything together in a bowl, squeeze the lemon and add the juice with the oil (olive oil, rapeseed oil, etc.) to taste (for me it is usually 4-6 tablespoons) and season well with salt and pepper. Put it in the fridge until it has cooled down well and is well steeped - I prepare it the day before if possible, but it tastes very good the same day.
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