Scrub and wash potatoes under running water to remove any dirt. Put them (whole, skin on) into a large pot on the stove wit enough cold water to cover them. Bring to boil on high-medium heat. Add 1 tsp salt and lower the flame to medium-low. Cook them until fork tender, drain them and let to cool.
Boil the eggs. Drain them and let cool. Wash and chop the vegetables. Put them into a large bawl, add the freshly chopped herbs, olives add the sliced eggs. Peel the potatoes, cut them in cubes and add them to the salad.
Season with salt and pepper, add the vinegar, oil and a little dill pickles vinegar from the jar (optional). Gently mix everything together. Cut the lettuce in stripes and add to finish (optional). Mix again. Enjoy!