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OxfordPress.com

Sara's potato salad

The bones of this recipe came to me from a fellow food editor who had tweaked a recipe from the New York Times. I added my own touches to boost the flavor even more. It wouldn't be Memorial Day without Sara's Potato Salad.

Makes 4 to 6 servings

2 1/2 pounds small new potatoes, unpeeled

5 tablespoons olive oil

3 cloves garlic, coarsely chopped

salt and pepper

1 tablespoon red wine vinegar

1 tablespoon coarse-grained mustard

2 tablespoon minced fresh chives

2 tablespoon minced fresh rosemary

Wash the potatoes and pat dry. Cut in half, or if the potatoes are medium sized, in quarters. Toss the potatoes with 3 tablespoons of the oil and arrange in a single layer in a baking dish. Sprinkle with the chopped garlic, 1/2 teaspoon of salt and pepper to taste.

Bake at 425 degrees 35 to 45 minutes, stirring a couple times to prevent sticking. Remove when potatoes are just tender. While potatoes cook, mix the vinegar, remaining oil, the mustard, salt and pepper to taste. Toss the dressing and half the herbs with the potatoes while they are still warm. Let cool to room temperature. Just before serving, sprinkle with the remaining fresh herbs and toss to combine.