Preheat oven to 464°F or 240°C.
Clean the skin of the potatoes, by rubbing them with a kitchen sponge under running water.
Wrap them one by one in aluminum foil.
Add the potatoes in a baking pan. Add 2 fingers of water in the pan.
Bake for about 45-50 minutes. Prick the potatoes with a knife to make sure they're cooked. Set aside and let the potatoes reach room temperature.
Peel of the skin of the potatoes. Chop them in small square pieces and add them in a salad bowl.
Chop the spring onion, the dill and parsley. Add to the bowl as well.
Season with salt and pepper.