Herby Potato and Tomato Salad |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Yummy...here comes the sun! A great way to use up fresh herbs. A plus for my mint supply. Does not reflect chilling time. Ingredients:
1 lb small red potato, cut into 1/2 inch slices (if wanted peel potatoes) |
1/2 cup fresh basil leaf, chopped |
1/3 cup fresh sage leaf, chopped |
1/3 cup fresh mint leaves, chopped |
1/2 cup extra virgin olive oil (vegetable oil will do) |
1/2 cup wine vinegar |
6 plum tomatoes, cut into fourths |
1 small onion, finely chopped (i prefer sweet) |
Directions:
1. Put whole potatoes in a pot with a cover, and reach to a boil.
2. Turn down heat and cook for 25 minutes, or until tender.
3. Mix potatoes with remaining ingredients and refridgerate for 2 hours or until chilled, stirring occasionally.
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