Herbed Tomato and Potato Salad

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

Ingredients

Ingredients

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)

Directions

Directions

  • 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.

Notes










Tips

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

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.