Fill your large pot with about 1 gallon of water, and add 2 TBSP of Salt. Then bring to a boil.
As the water comes to a boil, start by dicing the Red Potatoes into quarters (or for bigger potatoes eights). Place them into the large mixing bowl.
When the water is boiling, place your diced Red Potatoes into the boiling salt water, and allow them to cook for approximately 5-10 minutes. You want the cooking process to begin, but for the Red Potatoes to still be hard. Don't leave them in so long that they become soft and begin to breakdown.
While the potatoes are boiling, mince the garlic and chop the onion & thyme. Onions should be decent sized "pedals" as they will shrink when cooking. Place the onion, garlic & thyme into the large mixing bowl.
Remove your Red Potatoes from the boiling water after they have been blanched, and place them into the large mixing bowl.
Now drizzle your olive oil on the Red Potatoes, onion, garlic & thyme, tossing everything together in the bowl. If need be, use a large wooden spoon to help incorporated all the ingredients together – but 'fold' them, don't stir.