Wash the unpeeled potatoes under running water and leave them whole. Cook the potatoes in boiling water until they are soft enough to be pierced with a fork. Drain and let them cool.

Cut the potatoes into wedges, drizzle with extra virgin olive oil and season with flaky salt, freshly ground black pepper, chopped chives, chives flowers and salad burnet.

In a small saucepan bring the water to a boil: use just enough water to cover the eggs. Gently place the eggs with a large spoon into the boiling water and simmer for 6 minutes. Scoop the eggs out and cool them down under cold running water.

Peel the soft boiled eggs, cut them in half and gently place them over the potato salad. Serve immediately and enjoy warm.