Recipe - Herbed Potato And Tomato Salad

1 pound Small red potatoes; halved
5 Fresh pearshaped or plum
tomatoes
Cut into quarters or smaller
if tomatoes
Are big
One half cup Chopped fresh basil or 2
tsp. dried
One half cup Chopped fresh sage or 1 tsp.
dried
1/3 cup Chopped fresh mint or 2 tsp.
dried
1 small Finely chopped onion; about
One half cup
One half cup Olive oil
One fourth cup Red wine vinegar
Salt and freshly ground
black pepper to
; taste

6 SERVINGS VEGAN

A combination of fresh or dried basil, sage and mint adds a special note to
this easyascanbe potato salad. (Adapted from Betty Crocker's Italian
Cooking, and reprinted by permission of General Mills.)

Boil potatoes in enough water to cover by 2inches 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

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