Salade de pommes de terre rouges à l’ail et aux herbes

Ingrédients

• 3 pound baby red potatoes (washed and quartered)
• 1/3 cup olive oil
• 1 tablespoon vinegar (regular white)
• 6 cloves garlic (minced)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (freshly ground)
• 1/4 cup parsley (fresh, chopped)
• 2 tablespoon oregano (fresh, chopped)
• 1 tablespoon thyme (fresh, chopped)

Préparation

1. 1

   Cook the potatoes: Cover the potatoes with cold water, salt the water generously, and bring everything to a boil. Reduce the heat to a simmer and cook until for tender, about 10 minutes. Drain the potatoes and rinse them with cold water until cooled through completely.

2. 2

   Make the vinaigrette: Whisk the rest of the ingredients together and toss with the potatoes in a large bowl. Serve cold and enjoy!