Potato Salad Italian

This is a good old stand by potato salad.
You can use store bought dressing
but making your own fresh is always best.
Save remaining dressing to use
as a marinade for chicken or beef.
For a different taste, add 1/4 teaspoon
sage and chopped rosemary or summer savory.
Up to 1/4 cup of the red wine vinegar
can be substituted with either balsamic.

Ingredients:
Dressing:
1 1/2 cups olive oil
2-3 (or more) cloves garlic, pressed
3/4 cup red wine vinegar
1 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon each basil and oregano (or to taste)
pinch of thyme (optional)
pinch of red pepper flakes


Salad:
2-3 lbs baby new potatoes
2 large red sweet vinegar peppers
1 large red onion, sliced into rings

Directions:
Combine ingredients for salad dressing.
Slice vinegar peppers into strips.
Slice onions into thin rings.
Scrub potatoes and remove eyes. Do not peel.
Steam or boil gently in their jackets until nearly tender.
Remove from heat and drain.
Cover and let sit 10 minutes to finish cooking.
Cut potatoes into bite sized pieces
and set aside in a serving bowl.
In the same pan, bring remaining ingredients to a boil,
then remove from heat. Allow to cool
several minutes and add cooked potatoes
(they should still be hot).
Allow potatoes to marinate for 10 minutes,
then remove with a slotted spoon.
Season to taste with salt and pepper, serve.