Garlic-Herb Potato Salad

Ingredients

• 3 lbs small red potatoes, scrubbed and rinsed and diced into small even size chunks, about 1-inch
• Salt
• 1/2 cup olive oil
• 2 Tbsp red wine vinegar
• 1 1/2 Tbsp fresh lemon juice
• 1 Tbsp dijon mustard
• 3 cloves garlic, minced, 1 Tbsp
• 1/2 tsp freshly ground black pepper
• 1/3 cup finely chopped fresh parsley
• 2 1/2 Tbsp chopped fresh chives
• 1 Tbsp finely chopped fresh thyme

Directions

1. Add the potatoes to a large pot and pour in enough water to cover them by an inch or two. Salt the water with about 1 Tbsp, then bring it to a boil over medium-high heat. Lower the heat to medium-low, cover the pot, and let the potatoes simmer until they are tender through the center, about 10 – 15 minutes. A knife should slide in easily, but stop before they get overly soft or mushy.
2. Drain the potatoes, then set them aside to cool a little, about 10 minutes. As they cook and cool, make the dressing: whisk the olive oil, red wine vinegar, lemon juice, mustard, garlic, pepper, parsley, chives and thyme together in a mixing bowl. Add salt to taste, about 1 1/2 tsp.
3. Let the dressing sit while the potatoes finish cooking and cooling slightly. When the potatoes are ready, transfer the drained potatoes to a large mixing bowl. Pour the dressing over them and fold gently just a few times, only until coated. Serve warm or chilled.