All American Potato Salad

• 2 lbs potatoes: red, Yukon, blues
• 3 cloves garlic- minced
• 4 tbsp fresh dill
• 4 tbsp fresh sage- chopped
• 4 tbsp fresh parsley- chopped
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 2 tbsp lemon juice (and a hint of zest)
• Salt and pepper to taste

Wash, cut and boil potatoes until tender. Drain water and let cool. Set aside. In a small sauce pan over medium heat, lightly brown the minced garlic in olive oil or a tbsp of butter. In a serving bowl combine dill, chopped sage, chopped parsley, olive oil, vinegar, lemon juice (and zest), and salt & pepper. Add cooked garlic and stir to combine. Cut cooled potatoes into smaller chunks and toss in dressing. Chill potato salad for at least 2 hrs or refrigerate overnight.