In a covered medium saucepan, cook potatoes covered in boiling, salted water for 20 to 25 minutes or until just tender. Drain well; cool slightly. Peel and slice potatoes.
In a large bowl, combine vinegar, mustard seed, salt, and celery seed. Stir in green onions, mayonnaise, dillweed, chives, lovage, tarragon and pepper. Add potatoes and eggs. Toss lightly to mix.
Cover and chill in refrigerator for at least 6 hours or up to 24 hours. Garnish with nasturtium blossoms and parsley sprigs, if you like. Makes 10 servings.
You can substitute 1 teaspoon dried herb for 1 tablespoon fresh.