1 cup bread and butter pickle relish or chopped bread and butter pickles
1 1/2 cups finely chopped flat leaf parsley
1 1/2 cups finely chopped chives
1 cup plus 2 Tablespoons extra virgin olive oil
1 cup plus 2 Tablespoons red wine vinegar
1 1/2 cups thinly sliced red onion
3 Tablespoons minced garlic
2 Tablespoons kosher salt
1 Tablespoon granulated garlic
3/4 teaspoon white pepper
Simmer the potatoes in salted water to cover until tender, about 15 minutes, depending on their size.
Meanwhile combine the dressing ingredients and let sit while the potatoes cook.
Drain the potatoes, and when cool enough to handle, but still warm, leaving the skins on, cut into 1/2-to-3/4-inch dice. Gently toss with the vinaigrette and then fold in the remaining ingredients. Season to taste with salt.
The salad can be served at this point or refrigerated, but best if served at room temperature.
Serving Suggestions: Serve a generous cup portion alongside a short rib or 1/2 cup as part of a large entrée salad like the Shrimp Louie Salad.
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