Farm Herb Potato Salad
8-10 yukon gold potatoes, boiled in well salted water until soft and patted dry
1/2 c. good olive oil
2 tbs. white balsamic vinegar (I use a pear-infused white balsamic, more or less, to taste)
1/3 c. mixed fresh herbs (I used a mix of tarragon, dill, cilantro, and garlic chives), finely chopped
Make a viniagrette by emulsifying the olive oil and vinegar, then add the herbs. Add the viniagrette to a large bowl with the cooked, dried potoatoes. Smash about half of the potatoes with the viniagrette to soak up the oil and continue folding until it's well-incorporated. Chill.