Herby Potato Salad

3 lbs baby gold and red potatoes

1/4 cup Extra Virgin Olive Oil

3 TBSP Red Wine Vinegar

6 Garlic Cloves

1 cup herbs chopped (dill, chives, scallions, parsley)

4-5 strips bacon

2 tsp coarse salt

1 tsp black pepper

Bring a large pot of water to a coil and generously salt water. Slice potatoes in half & add to boiling water. Cook until fork tender and remove from water. Set aside to let cool slightly for 5-10 minutes.

Preheat pan to medium-high heat and crisp bacon. Set on paper towel to absorb excess oil and then chop until fine.

Mince garlic cloves, parsley, dill, chives, scallions and set aside. In a large mixing bowl, add olive oil, bacon, red wine vinegar, salt, pepper, garlic and herbs. Stir gently. Add cooked warm potatoes to oil & herb mixture & fold until potatoes are coated. Season with salt and pepper as needed.

Serve warm or even cold the next day. Enjoy!