Lemon Herb Potatoes

   Tonight is the annual Cub Scout camp out.  I decided to make something different; something that   no one else will make.  I expect the parents will be the only ones who eat this.
   Easy to make, very colorful.  This dish can be served warm, cold or at room temperature.  I chose to use a combination of dill and parsley.  Sage would be a nice alternative.  Make early, so that the flavors have time to infuse. 

Makes 8 to 10 large servings

3 lbs assorted small potatoes, halved
3/4 cup assorted chopped fresh herbs
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 minced garlic clove

• Boil potatoes for 10 - 15 minutes, or until tender
• Drain and toss with herbs, olive oil, lemon juice and minced garlic
• Serve

-Queenie Cuisine