Mix vinegar,1/2 teaspoon salt,and thyme; whisk in olive oil; reserve.
Quarter potatoes into bite-sized pieces.
In a saucepan cover potatoes with water 1 inch over vegetables. Bring to a boil. Cook until just fork tender, about 3 minutes; drain.
Fold vinaigrette into warm potatoes; cool.
Add remaining ingredients and stir to combine. Season with salt and pepper, to taste.
Chill salad in refrigerator, tightly covered, for 1–2 hours to marry flavors. Serve at room temperature.
Always cut potatoes before cooking them to reduce cooking time and produce clean, sharp edges.
To prevent sprouting and to keep fresh, store potatoes at room temperature in a ventilated container (such as a basket) in a dark cupboard.
*You can use many different varieties of small potatoes in this salad, including new potatoes, red potatoes, and purple potatoes.World thyme:
The origins of thyme stem back to ancient southern Europe and the Mediterranean. Today, thyme is grown in herb gardens throughout the world. Thyme is still widely used in central Europe, second only to mint in England. It is also popular in the Creole cuisine of the United States. Extending south, thyme is common in Central American cuisine with jerk seasoning being its most famous use in this region. Best just prior to flowering, thyme has a strong piquant or lemony flavor that enhances a variety of dishes, especially meats, fish, and poultry. And of course potatoes.