Boil potatoes (unpeeled) in salted water until they can be easily pierced by a fork. Cool, then slice into 1/2 inch thick slices without peeling (red or new potatoes), or if using Maine or Russet potatoes, remove peel and cut into cubes.

While potatoes are cooking, peel and chop onions and garlic; chop herbs and remove stems. A food processor can be used. Add vinegar and olive oil and mix. Toss with cooled potatoes and chill for 2 hours. Then just before serving, season to taste with salt and pepper.

Variation: Finely chopped colorful peppers may be added.

Serves 6 as a side.