Herbed potato and tomato salad

6 servings

Ingredients

Quantity Ingredient
1 pounds Small red potatoes; halved
5 Fresh pear-shaped or plum tomatoes
Cut into quarters or smaller if tomatoes
Are big
½ cup Chopped fresh basil or 2 tsp. dried
½ cup Chopped fresh sage or 1 tsp. dried
⅓ cup Chopped fresh mint or 2 tsp. dried
1 small Finely chopped onion; about 1/2 cup
½ cup Olive oil
¼ cup Red wine vinegar
Salt and freshly ground black pepper to
; taste

Directions

6 SERVINGS VEGAN

A combination of fresh or dried basil, sage and mint adds a special note to this easy-as-can-be potato salad. (Adapted from Betty Crocker's Italian Cooking, and reprinted by permission of General Mills.) Boil potatoes in enough water to cover by 2-inches until tender, about 10 minutes. Drain and let cool. In medium bowl, combine potatoes, tomatoes, herbs and onion. Pour oil and vinegar over potato mixture and toss. Season with salt and pepper. Let stand about 1 hour for flavors to develop.

PER SERVING: 199 CAL.; 2G PROT.; 5G TOTAL FAT (1G SAT. FAT); 19G CARB.; 0 CHOL.; 231MG SOD.; 2G FIBER.

Recipe by: Vegetarian Times Magazine, February 1998, page 48 Converted by MM_Buster v2.0l.

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