Skip to Content
Menu

Herbed Tomato and Potato Salad

  • Save
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Oct 21, 2008
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Fresh herbs put this pretty potato salad in a class of its own!

Herbed Tomato and Potato Salad

  • Prep Time 5 min
  • Total 2 hr 32 min
  • Servings 6
  • Ingredients 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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)

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Gently mix potatoes and remaining ingredients. Cover and refrigerate about 2 hours, stirring occasionally, until chilled.

Nutrition

240 Calories
18 g Total Fat
2 g Protein
20 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
160
Total Fat
18 g
Saturated Fat
2 g
Cholesterol
0mg
Sodium
10 mg
Potassium
410 mg
Total Carbohydrate
20 g
Dietary Fiber
2 g
Protein
2 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
30%
30%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 1 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved