Put the Red Potato (2 pound), Fresh Thyme (1 ounce), Garlic (1 head), Bay Leaf (1) and Salt (2 tablespoon) in a large pot, fill with water and bring up to a boil. Reduce heat to medium and let cook for about 45 minutes or until fork tender.
Meanwhile, chop your Fresh Dill (1/4 cup), Fresh Parsley (1/4 cup), Fresh Chives (2 tablespoon), zest and juice your Lemon (2). Throw them all into a mixing bowl, along with the Extra-Virgin Olive Oil (1/3 cup). Mix until everything looks wet.
Once potatoes are done cooking, drain them in a colander and let them sit at room temperature until cooled enough to handle.
Cut the potatoes into quarters or sixths, depending on size. Add them to the bowl.
Mix together until the potatoes are evenly coated with the herb and lemon mix. Season to taste with Salt and Pepper (to taste).