Title: Tuscan Potato Salad
Categories: Herb Salad Side Vegetable
Yield: 6 Servings

6	md	Potatoes, cooked, peeled - sliced in thick slices
2	tb	Olive oil
1	lg	Or 2 small garlic cloves - very finely chopped
1	tb	Balsamic vinegar
2	tb	Finely chopped fresh parsley
2	tb	Finely chopped fresh chives
1/4	ts	Salt
1/4	ts	Freshly ground pepper

Combine all ingredients; toss lightly. Allow to stand about 1/2 hour to blend flavors before serving at room temperature.

Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's Garden Seeds" catalog. Pg. 36. Posted by Cathy Harned.

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