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!