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
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
-
Step1Heat 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.
-
Step2Gently 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;Tips from the Betty Crocker Kitchens
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