This has a blast of herb flavors mixed in it.
These skin on potatoes are creamy good.
Can be served cold or room temperature.
6 fresh thin skinned potatoes
Cold water to cover potatoes
1 teaspoon salt for cooking water
dash of ground black pepper
dash of garlic powder
dash of dried oregano
dash of dried basil
dash of dried onions
dash of dried chives
dash of salt
2 tablespoons olive oil
1 teaspoon red wine vinegar
1 teaspoon sugar
1 teaspoon prepared mustard
1/4 teaspoon hot pepper sauce
1/4 cup prepared mayonnaise, optional
Wash and cut potatoes in quarters.
Place in a soup pot and cover with water.
Season water with salt and bring to a boil.
Lower heat to a simmer and cook potatoes
for about 20 minutes or until fork tender.
Drain cooked potatoes from pot and add into
the dry but still hot pot the olive oil, vinegar,
sugar, mustard, hot sauce and prepared mustard.
Now add in all dried herbs and spices to taste.
Place cooked potatoes back in pot and stir to coat.
Serve warm or let cool and place in a sealed container
refrigerate to serve cold, adding in mayonnaise if desired.