Boil the potatoes in salted water until they are tender.

Drain the water and let the potatoes cool. You can easily do this the day before or in the morning. An alternative is to boil them in the morning and keep them in the fridge until needed.

Peel the potatoes (they should not be peeled) or skip this step if they are new potatoes. There are plenty of good flavors and vitamins in the skin.

Finely chop the onions, chives, and parsley and mix them with crème fraîche and spices. Optionally, season with a bit of vinegar and sugar.

Cut the potatoes into smaller pieces and toss them in the dressing.

Shell the peas and mix them into the potato salad.

Let the potatoes marinate in the dressing for at least 5 minutes and serve. Optionally, garnish with wood sorrel or parsley.