Herbed Potato Salad

• 5 lbs red potatoes
• 3 shallots
• 14 cup extra virgin olive oil
• 14 cup red wine vinegar
• 1 tablespoon honey
• 2 tablespoons fresh basil
• 4 tablespoons fresh parsley
• 3 tablespoons fresh chives
• salt
• pepper
• 14 cup crumbled feta (optional) or 14 cup blue cheese (optional)
• 12 pint grape tomatoes (optional)

1. Watch potatoes and remove eyes, chop into large dice (Do not remove skins).
2. Cover potatoes with salted water and boil for 20-30 minutes.
3. Potatoes should be tender but not mushy.
4. Meanwhile, finely chop all of the herbs and the shallots.
5. In salad bowl, whisk oil, vinegar, and honey until emulsified.
6. Add lots of freshly ground pepper and a pinch of salt.
7. Stir in herbs and shallots.
8. Drain potatoes.
9. Pour them into salad dressing and stir to evenly coat.
10. Taste for salt and pepper.
11. Add a pinch more vinegar if it doesn't seem tangy enough.
12. Options: Stir in either cheese to make creamier; Garnish with grape tomatoes for color.

red potatoes, shallots, extra virgin olive oil, red wine vinegar, honey, fresh basil, fresh parsley, fresh chives, salt, pepper, feta, grape tomatoes

Taken from www.food.com/recipe/herbed-potato-salad-379908 (may not work)