Sm. red potatoes, cooked al dente (not mushy)
Garlic, chopped
2/3 c. extra virgin olive oil
Red wine vinegar
1 c. chopped mint (fresh)
Salt and pepper to taste
Other vegetables may be added

Cook potatoes al dente, drain, dry. Meanwhile, prepare marinade (ingredients 2 and 6) and let set for 20 to 25 minutes. Slice potatoes in half and place the cut side downward in marinade to soak. Toss lightly making sure potatoes are saturated with the marinade. Cover and refrigerate for a approximately 1 hour. Serve.

Note: The better the wine vinegar and olive oil; the better the marinade.