Tuscan Potato Salad

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.