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
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