Herbed Tomato and Potato Salad -- Quad-Cities Online Recipe Book
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Herbed Tomato and Potato Salad

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Ingredients

8 small red potatoes (about a pound)
1/2 cup chopped fresh or 3 tablespoons dried basil leaves
1/3 cup chopped fresh or 2 tablespoons dried sage leaves
1/3 cup chopped fresh or 2 tablespoons dried mint leaves
1/2 cup olive or vegetable oil
1/2 cup wine vinegar
5 Roma (plum) tomatoes, cut into fourths
1 small onion, finely chopped (1/4 cup)

Instructions

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 covered until tender; drain and cool. Peel potatoes; cut into 1/2 inch slices. Gently mix potatoes and remaining ingredients. Cover and refrigerate about 2 hours, stirring occasionally, until chilled. Serves 6.

Jolene Harvey
Davenport



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  Today is Friday, April 25, the 115th day of 2014. There are 250 days left in the year.

1864 — 150 years ago: Never in the history of Rock Island was there such a demand for houses as at present. Our city is suffering for the want of suitable tenement houses.

1889 — 125 years ago: The choir of Central Presbyterian Church presented a ladies concert under the direction of S.T. Bowlby.

1914 — 100 years ago: Miss Rosella Benson was elected president of the Standard Bearers of Spencer Memorial Methodist Church.

1939 — 75 years ago: Mrs. Nell Clapper was elected president of the Rock Island Business and Professional Women's Club.

1964 — 50 years ago: Gerald Hickman, of Seattle, Wash, will move his family to Rock Island to assume the position of produce buyer for the Eagle Food Center chain of food stores. This announcement was made today by Bernard Weindruch, president of Eagles.

1989 — 25 years ago: Care & Share, formed in 1984 to provide food to jobless and needy Quad-Citians, will disband because the major part of a crisis created by plant closings is over. Food for the needy is still necessary. So groups separately will continue to raise money and collect food.




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