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Prep 5min
Total2hr32min
Servings6
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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)
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Steps
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.
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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!
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Nutrition Facts
Serving Size:1 Serving
Calories
240
Calories from Fat
160
Total Fat
18 g
Saturated Fat
2 g
Cholesterol
0mg
Sodium
10 mg
Potassium
410 mg
Total Carbohydrate
20 g
Dietary Fiber
2 g
Protein
2 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
30%
30%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 1 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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