garlicky herb red potato salad


  • 3 pounds baby red potatoesscrubbed, washed and quartered
  • 1/3 cup olive oil
  • 1 tablespoon white vinegar
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup fresh flat leaf parsleyfinely chopped
  • 1 1/2 teaspoons fresh thymefinely chopped
  • 1 teaspoon fresh rosemary leaves finely chopped


  • Bring potatoes to a boil in salted water over high heat. Reduce heat to medium and allow to simmer until fork tender (about 10-12 minutes).
  • Drain in a colander and rinse under cold running water. Spread out onto a baking sheet to completely cool potatoes (about 10 minutes).
  • 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!

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