Herbaceous Lemon Potato Salad

2 pounds gold potatoes, skin-on and large diced

½ cup fresh parsley, chopped

1 ¼ tsp fresh thyme, minced

1 ¼ tsp fresh rosemary, minced

1 ½ Tbsp lemon juice

2 cloves garlic, minced

⅓ cup yellow onion, small diced

3 ½ Tbsp olive oil

Salt and pepper to taste

  1. Place the cut potatoes in a medium pot and cover with cold water.  Add 1 tablespoon of salt to the water.
  2. Bring the water to a simmer over medium-high heat.  Cook the potatoes until they are tender.
  3. Drain the potatoes and lay them out on a sheet pan to cool and place them in the refrigerator.
  4. Combine all of the remaining ingredients in a medium mixing bowl.  
  5. Once the potatoes have cooled, add them to the mixing bowl and mix well.     
  6. Season to taste with salt and pepper.