3 lbs. Yukon Gold Potatoes (sliced)
1 tsp. salt
Dressing:
½ cup white wine vinegar
½ cup olive oil
½ tsp salt
¼ tsp black pepper
1 lemon (juice and zest)
2 sage leaves (sliced)
5-6 basil leaves
4-5 thyme sprigs (leaves removed from stem)
1 rosemary sprig (leaves removed from stem)
Wash potatoes thoroughly and slice. Place potatoes in a pot of cold water and place lid on pot until it comes to a boil. Once water begins to boil add salt and leave lid off until potatoes are cooked. Potatoes are done when a knife or fork can be inserted easily. Drain water from potatoes and place in bowl. In a separate bowl add white wine vinegar, olive oil, salt, pepper, juice from lemon along with zest and all chopped herbs. Mix together and pour over potatoes. Gently stir the potatoes to distribute the dressing throughout. Place in refrigerator to chill.