5 lbs. sm. new potatoes
Olive oil
2 to 3 tbsp. fresh rosemary
2 to 3 tbsp. fresh thyme
Coarse salt & freshly ground pepper to taste
1/4 c. balsamic vinegar
1 tbsp. mustard
Scallions
2 to 3 tbsp. chives (optional)

Half or quarter potatoes, depending on size. Toss with olive oil to coat in a baking pan that will hold potatoes in one or two layers. Toss again with generous amounts of salt, pepper and snipped sprigs of rosemary and thyme.

Cover potatoes with foil and place in 425 degree oven for 20 to 30 minutes or until heated through. Toss potatoes. Reduce heat to 375 degrees and roast potatoes uncovered for about 30 minutes, until potatoes are brown and can be easily pierced with a fork.

Blend mustard with balsamic vinegar. While potatoes are still hot, toss them and the olive oil that remains in the pan with the balsamic vinegar-mustard mixture. Allow to cool to room temperature. Before serving, toss with snipped chives and chopped scallions.