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.