Instructions: 1. In a large mixing bowl, combine the vinegar, mustard seed, salt and celery seed.

2. Stir in mayonnaise, green onions, dillweed, chives, lovage, tarragon and pepper. Add potatoes and eggs. Toss lightly to mix.

3. Cover and chill for 6 to 24 hours. Garnish wit h nasturtium blossoms and parsley, if you like.

Note: As a rule, you can substitute 1 teaspoon dried herb for 1 tablespoon fresh.

like this! Its creamy and includes potatoes, but thats where the resemblance to regular potato salad ends. Carol Frank, owner of Summer Kitchen Herbs near Allenton, Wisconsin, makes it memorable by adding dillweed, chives, lovage and tarragon.

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