Lemon-Thyme Potato Salad

2# Red Norland potatoes

1/3 cup olive oil

2 Tbsp lemon juice

2 Tbsp minced thyme

1 Tbsp red wine vinegar

1 tsp lemon zest

1/2 tsp sea salt

1/2 tsp course ground pepper

½ onion, chopped fine

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper.

Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving. 

Yield: 8 servings (3/4 cup each).