- Add the washed and unpeeled red potatoes to a 2 quart or 4 quart heavy saucepan, add enough water to cover the top of the potatoes.
- Bring the pot of water and potatoes to a boil, and boil for 15 minutes until a fork can pierce the potatoes easily but are still firm enough to hold their shape.
- Remove from the heat and drain the water from the pan, and allow the potatoes to cool for about 30 minutes. You can spread the potatoes out on a baking sheet to allow to them to cool a bit faster if you need.
- While the potatoes are cooling, prepare the dressing. Place the olive oil, basil, thyme, garlic, lemon zest, lemon juice, salt, cajun seasoning, and black pepper in a small blender and blend just long enough to emulsify the dressing and mince the herbs.
- Once the potatoes have cooled a bit and you can handle them, cut each potato into bite-sized pieces. Since my potatoes were small, I just quartered my potatoes.
- Add the Garlic Herb dressing to the potatoes, add the sliced green onions (or chives), and stir until well mixed and the potatoes are completely coated.
- Serve while still warm. Store in a sealed container in the fridge for up to 3-4 days.
If you find the fresh garlic to be too strong, you can use roasted garlic cloves or 1-2 teaspoons garlic powder instead
I use Cajun all-purpose seasoning for just about every dish we make! It adds great flavor and a little bit of spice to just about anything, even Italian foods