Herbed Potato Salad

4 - 5 lbs of baby Yukon gold potatoes, sliced into 1/4 wedges

Cook sliced potatoes in large pasta pot. Start with cold water, and set heat on high. Salt water liberally. Cook until you can pierce potatoes easily with fork. Total time should be about 30 - 40 minutes.

While potatoes are cooking you'll need to put together the herb mixture and vinaigrette.

Herb Mixture
Combine the follow ingredients in a bowl and set aside
3 TB parsley, chopped
3 TB chives, chopped
3 TB chervil, chopped
3 TB shallots, chopped

Vinaigrette
Combine the following ingredients in a bowl and set aside
3/4 cup olive oil
1/2 cup cooking liquid from potatoes
1/4 cup white wine vinegar
1/2 cup Dijon mustard
1/2 tsp freshly ground pepper
3 garlic cloves finely chopped are pressed through garlic press

When potatoes are done, remove from heat and drain. Be sure to get rid of all excess water. In large bowl, add about half of the potatoes and half of the vinaigrette. Mix and let the potatoes absorb some of the liquid. Then add the rest of the potatoes and the rest of the vinaigrette. Mix again.

I make this recipe in two steps. Once I've added the vinaigrette, I place bowl in refrigerator. About an hour before serving, I add the herb mixture and leave on counter. This potato salad can be served hot, room temperature or cold. Whatever is easiest for you, but I like it best served at room temperature.