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.

For more recipes, check out More Than Meat and Potatoes!