Ingredients
- 2 garlic (cloves)
- 2 tb olive oil
- 2 tb chives (finely chopped fresh)
- 1 tb balsamic vinegar
- 2 tb parsley (finely chopped fresh)
- 1/4 ts salt
- 1/4 ts pepper (freshly ground)
- 6 slices potatoes
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.
