Herbed Tomato and Potato Salad

Herbed Tomato and Potato Salad

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

Prep Time

05

Minutes

Total Time

2:32

Hrs:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Roma (plum) tomatoes have fewer seeds and firmer flesh than other varieties, making them the first choice for salads.
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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:

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