Cook the potatoes in boiling water for about 20 minutes. In the meantime, finely dice the onion and wash the herbs. Chop parsley and dill, cut chives into small rolls. Mix vinegar, salt, pepper and sugar.
Beat the oil vigorously into the mixture, then add the herbs and onion. Drain potatoes, rinse with cold water, peel and slice. Pour herb vinaigrette over them and mix. Let the salad stand for about 30 minutes and serve with the salmon.
Garnish with parsley if desired.