Italian Potato Salad

This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.

This delicious twist to potato salad will perk up any picnic table.

Ingredients
8 red potatoes, approximately 1 pound
1 cup grape tomatoes, chopped
1/2 cup fresh parsley, chopped
3 ounces extra virgin olive oil
1 ounce balsamic vinegar
1 teaspoons dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon crushed red pepper

Directions
Boil potatoes until they pierce easily to the center. Remove potatoes from water. While potatoes are cooling, mix remaining oil, vinegar and herbs to make the dressing. Allow dressing to sit approximately one hour for herbs to soften and flavors to blend. Cut potatoes into cubes, discarding any peel that falls off but leaving the rest in tact for a nutritional boost. Toss potatoes, parsley and tomatoes with dressing and allow to sit another hour for full flavor.

Makes approximately 8 cups