Herbed Potato Salad

I like to leave the skins on the potatoes for this easy and refreshing potato salad. Use whatever herbs you prefer or have on hand; I’ve sometimes used mint and lemon balm in addition to or instead of the ones listed below. This salad is perfect for a summer picnic.

• 6 cups potatoes, cut into cubes
• 3 cloves garlic, minced
• 1 c. mini onions (tops and bulbs), minced
• ¼ c. extra virgin olive oil
• 2 T. balsamic vinegar
• chopped fresh herbs to taste (a few sprigs of each): rosemary, oregano, thyme, parsley
• sea salt and pepper to taste

Place cubed potatoes in a saucepan with water to cover. Bring to a boil and boil until tender when pierced with a fork. Drain.

Combine the potatoes with the rest of the ingredients in a large bowl and stir thoroughly. Taste for salt and add more if necessary. Chill before serving, if desired.