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)
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.
Gently mix potatoes and remaining ingredients. Cover
and refrigerate about 2 hours, stirring occasionally,
until chilled.
