French Potato Salad
In a medium bowl combine the olive oil, white wine vinegar, garlic, and Dijon mustard.
Cook sliced potatoes in a large pot of boiling, salted water until they are fork tender, about 10-12. Rinse with cold water.
Pour the dressing over the potatoes, and gently toss to combine. Add the chives, oregano, rosemary, thyme, salt and pepper to taste.
Give everything a good stir, and chill until ready to serve.
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