3 lbs. red new potatoes
3 med. sized Vidalia onion
1/2 to 3/4 c. Balsamic vinegar
1/2 to 3/4 c. olive oil
1 tbsp. oregano
1/2 tbsp. basil
1/2 to 3/4 tbsp. Cavender's Greek seasoning
Salt & pepper

Boil new potatoes until tender. While still hot, chunky chop potatoes and chunky chop onions. Combine in bowl. Mix vinegar and oil. Add to hot potatoes with onion. Add salt, pepper and herbs to taste. Serve warm or cold. Garnish with cherry tomatoes and fresh parsley. Serves 10 to 12.

Dark in color, light in taste. Optional to increase or decrease amount of oil used.