Place potatoes in 3 quarts of rapidly boiling, salted water. Bring back to a boil, lower heat to maintain a simmer, and cook for 10 minutes, until potatoes become tender. Drain and rinse for 5 minutes with cold water.

Drain a second time and cool potatoes for a few hours in the fridge.

Quarter potatoes and combine with all other ingredients. Season to taste with sea salt and ground pepper, garnish with chives or scallions and refrigerate. Serve.