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    Herb Potato Salad


    • 1 pound Small Potatoes (Quartered)
    • 2 tbsp Olive Oil
    • 1 tbsp White Wine Vinegar
    • 1 tsp Rubbed Oregano
    • 1 tsp Rubbed Thyme
    • 1 cup Cherry Tomatoes (Halved)


    • Bring potatoes and water to boil in a covered medium saucepan.
    • Reduce heat to low and simmer 10 minutes or until potatoes are tender.
    • Drain well.
    • Mix olive oil, white wine vinegar, oregano and thyme in large bowl until well blended.
    • Add warm potatoes; toss to coat. Add tomatoes; toss gently to coat.
    • Serve immediately or refrigerate until ready to serve.