Salads:

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