TUSCAN POTATO SALAD
Regi Dean's Recipes 08/22/99
Potatoe Salads
 R. Shepherd & F. Raboff
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-- sliced in thick slices	
-- very finely chopped	
Balsamic vinegar	1 tb
Finely chopped fresh chives	2 tb
Finely chopped fresh parsley	2 tb
Freshly ground pepper	1/4 ts
Olive oil	2 tb
Or 2 small garlic cloves	1 lg
Potatoes, cooked, peeled	6 md
Salt	1/4 ts
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 6 Servings
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.