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.