Ingredients
3lbsbaby red potatoesscrubbed, washed and quartered
⅓cupolive oil
1tbspwhite vinegar
4garlic clovesminced
1tspsalt
½tspblack pepperfreshly ground
⅓cupfresh flat leaf parsleyfinely chopped
1½tspfresh thymefinely chopped
1tspfresh rosemary leavesfinely chopped
Preparation
Bring potatoes to a boil in salted water over high heat. Reduce heat to medium and allow to simmer for about 10 to 12 minutes until fork tender.
Drain in a colander and rinse under cold running water. Spread out onto a baking sheet for about 10 minutes to completely cool potatoes.
While potatoes are cooling, mix together olive oil, vinegar, garlic, salt, pepper, parsley, thyme and rosemary.
When potatoes have cooled to the touch, transfer to a serving bowl. Pour dressing over top and gently toss through to evenly coat. Taste test and adjust salt, pepper, or herbs if desired, to suit your taste. Serve!
