French Potato Salad

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In a medium bowl combine the olive oil, white wine vinegar, garlic, and Dijon mustard.

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Cook sliced potatoes in a large pot of boiling, salted water until they are fork tender, about 10-12. Rinse with cold water.

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Pour the dressing over the potatoes, and gently toss to combine. Add the chives, oregano, rosemary, thyme, salt and pepper to taste.

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Give everything a good stir, and chill until ready to serve.

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

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

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