1. Place the potatoes (with the red skin) and 2 tbsp salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, cover with a clean, dry kitchen towel and leave them to steam for 15 to 20 minutes, until tender but firm.

2. Add the herbs to the olive oil (leaving a few for garnish) and keep aside for about 10 mins, to infuse the flavors.

3. In a small bowl, whisk together the wine, lemon juice, minced garlic, salt and pepper. Slowly whisk in the olive oil to make a nice dressing, then keep aside.

4. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. Adjust for taste, toss well, cover, and refrigerate for a few hours to allow the flavors to blend.

5. Serve cold or at room temperature. I like my potato Salad a mildly warm. So I just microwave the whole thing for 1 minute. Sprinkle some more herbs for garnish, and serve the delicious and extremely aromatic Garlic & Herb Potato Salad as a side dish to your guests!