Herbed Tomato and Potato Salad

 

8

small red potatoes (1 pound)

1/2

cup chopped fresh basil leaves or 3 tablespoons dried basil leaves

1/3

cup chopped fresh sage leaves or 2 tablespoons dried sage leaves

1/2

cup fresh mint leaf or 2 tablespoons dried mint leaves

1/2

cup olive or vegetable oil

1/2

cup white wine vinegar

5

roma (plum) tomatoes, cut into fourths

1

small onion, finely chopped (1/4 cup)

• 1 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. Cool; cut into 1/2-inch slices.
• 2 Gently mix potatoes and remaining ingredients. Cover and refrigerate about 2 hours, stirring occasionally, until chilled.