The Dish

 Recipe from: https://www.cookingclassy.com/garlic-herb-potato-salad/#jump-to-recipe

Aubree shared this recipe with me a long time ago and we make this often. Everyone loves it and it's a great side for so many dishes. 

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 (from about 1/2 cup cup packed leaves with some stem)
• 2 1/2 Tbsp chopped fresh chives*
• 1 Tbsp finely chopped fresh thyme (I usually do a tsp of dried)
• (not in the original recipe but I always add fresh dill to this recipe)

Instructions

• Place potatoes in a large pot  and cover with water by an inch or two. Season water with salt (about  1 Tbsp).
• Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (they should pierce easily with a knife, but you also don't want them really tender/mushy). 
• Drain potatoes and let cool slightly, about 10 minutes**.
• While potatoes are cooking prepare the dressing - in a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, mustard, garlic, pepper, parsley, chives and thyme. Season with salt to taste (about 1 1/2 tsp).
• Let mixture rest while potatoes continue to cook and cool slightly, then once potatoes are ready, pour drained potatoes into a large mixing bowl. 
• Pour dressing over top and gently toss just a few times to coat. Serve warm or chilled. (I've only served this warm). 

Notes

• *Other herbs of choice can be substituted for the chives and thyme. The parsley is a must but the others can be replaced with other herbs such as basil, tarragon, dill or rosemary. Just use what you like or what you've already got on hand.
• **Cooling is recommend so potatoes don't fall apart while tossing. If you want to serve them hot then plate individual servings of potatoes and spoon dressing over each serving rather then tossing everything together.