Ingredients

The following ingredients have 4 Servings
  • 340 g Little Potatoes (I used 28 Baby Boomers)
  • 2 tablespoons canola oil (or oil of choice)
  • 1 teaspoon cider vinegar
  • 1 teaspoon liquid honey
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • pinch of pepper
  • 1 tablespoon fresh dill (chopped)
  • 1 tablespoon fresh parsley (chopped)
  • 1 tablespoon fresh chives (chopped)

Instruction

  • In a large pot of boiling, salted water, cook potatoes until tender, about 10-13 minutes (I use a sharp knife to test doneness as shown in the video -- it should pierce easily). Drain potatoes and return to pan.
  • In a small bowl, combine oil, vinegar, honey, garlic, salt, pepper, dill, parsley and chives. Add to potatoes in pan, cook and stir over medium heat for 2 minutes to soften garlic and bring flavors together (this cooking is optional, but I prefer to cook the garlic even just for a couple minutes -- if you want to skip this step, feel free to just add to the hot potatoes or use ¼ teaspoon garlic powder).
  • Remove potatoes to a plate and serve warm or refrigerate to serve cold later.