New Potato Salad With Sun-Dried Tomatoes

• 1 1/2 pounds small new potatoes, well scrubbed
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons white wine vinegar
• 6 sun-dried tomatoes, slivered
• Salt and freshly ground black pepper to taste
• 2 tablespoons minced scallions
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh chervil
• 1/2 cup mayonnaise, preferably homemade

1. Boil the potatoes until just tender.
2. Quarter them and place in a bowl.
3. Sprinkle with oil, vinegar and slivered sun-dried tomatoes.
4. Season potatoes to taste with salt and pepper (taste carefully because the tomatoes are salty).
5. Add the herbs.
6. Carefully fold in the mayonnaise.
7. Check seasonings and serve slightly warm or chilled.

potatoes, extravirgin olive oil, white wine vinegar, tomatoes, salt, scallions, parsley, fresh basil, fresh chervil, mayonnaise

Taken from cooking.nytimes.com/recipes/2494 (may not work)