Herbed Tomato and Potato Salad

Fresh herbs put this pretty potato salad in a class of its own!

  • Prep Time 5 min
  • Total Time 2 hr 32 min
  • Servings 6

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.

Expert Tips

Roma (plum) tomatoes have fewer seeds and firmer flesh than other varieties, making them the first choice for salads.

If you can, use extra-virgin olive oil in the salad dressing. It may cost a bit more than regular olive oil, but its bright flavor makes the extra expense well worth it!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
160 ),
% Daily Value
Total Fat
18 g
18 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
0mg
0%;
Sodium
10 mg
10 %;
Total Carbohydrate
20 g
20 %
(Dietary Fiber
2 g
2 %
),
Protein
2 g
2 %
;
% Daily Value*:
Vitamin A
16%;
Vitamin C
30%;
Calcium
2%;
Iron
8%;
Exchanges:
1 Starch; 1 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.