Title: Tuscan potato salad
 Categories: Seasonings, Salads, Side dish, Vegetables
      Yield: 6 Servings
 
      6 md Potatoes, cooked, peeled
           -- sliced in thick slices
      2 tb Olive oil
      1 lg Or 2 small garlic cloves
           -- very finely chopped
      1 tb Balsamic vinegar
      2 tb Finely chopped fresh parsley
      2 tb Finely chopped fresh chives
    1/4 ts Salt
    1/4 ts Freshly ground pepper
 
  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.