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Adjust quantities to your taste. I used two 24 oz. bag of mini potatoes, halved. For maximum flavor, add dressing and herbs to potatoes while hot and season the cooking water with salt and vinegar (1 tablespoon of each per quart of cold water).
Ingredients
1 lb. blue potatoes, chopped
1 lb. white potatoes, chopped
1/2 lb. red potatoes, chopped
1 1/2 cups halved cherry or grape tomatoes
2 cloves garlic
4 tablespoons white wine vinegar
4 tablespoons chopped fresh herbs of choice~ parsley, basil, dill, thyme or combination
2 tablespoons chopped scallions (or more to taste)
1/4 cup olive oil
Salt & Pepper
Add potatoes to pot and cover with cold water. Add 2 tablespoons white wine vinegar, 2 cloves of garlic and salt (tablespoon of salt per quart of water). The acid from the vinegar adds flavor and helps the blue/purple potatoes retain their color while cooking.
Bring to a boil, then simmer until the potatoes are tender, about 15 minutes. Drain and discard garlic. While potatoes are still hot, add the dressing and season with additional salt and pepper to taste. Stir in tomatoes and scallions.
To make dressing: To a jar, add 2 tablespoons white wine vinegar, 1/4 cup olive oil, salt, pepper and herbs, shaking to combine. Pour over potatoes while hot for maximum flavor.