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Tuscan Potato Salad Recipe
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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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