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)
Preparation
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.
