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Herbed Tomato and Potato Salad


Course : Potato Salads
Serves: 6
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Ingredients:


8 small red potatoes

1/2 cup basil leaves chopped fresh or 3 tablespoons dried

1/3 cup sage leaves chopped fresh or 2 tablespoons dried

1/3 cup mint leaves chopped fresh or 2 tablespoons dried

1/2 cup olive or vegetable oil

1/2 cup wine vinegar

5 medium roma (plum) tomatoes cut into fourths

1 small onion finely chopped
 

Preparation / Directions:


Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain and cool. Peel potatoes; cut into 1/2-inch slices. Gently mix potatoes and remaining ingredients. Cover and refrigerate about 2 hours, stirring occasionally, until chilled.

1 Kitchen's say:
  (5 3/4 Stars!)
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