Herbed Potato Salad

From the June/July 2015 issue
Serves 4

Ingredients

• 2 lb red organic potatoes, scrubbed and sliced into
• 1/4-inch thick rounds
• 3 TBSP extra virgin olive oil
• 2 TBSP red wine vinegar
• 2 TBSP finely chopped flat-leaf parsley
• 2 TBSP finely chopped chives
• 1 medium shallots, finely chopped
• 2 tsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp finely chopped fresh oregano
• Sea salt and black pepper, to taste

Directions

1. Cover the potatoes with cold water in a large pot and bring to a boil over