Herbed Potato and Tomato Salad
1 pound small red potatoes, halved
5 plum tomatoes, cut into quarters
1/2 cup fresh basil, chopped
1/2 cup fresh mint, chopped
1 small onion, finely chopped
1/2 cup olive oil
1/4 cup red wine vinegar
Salt and freshly ground black pepper
Boil potatoes in enough water to cover by 2 inches until tender, about 10 minutes. Drain and let cool.
In bowl, combine potatoes, tomatoes, herbs and onion. Pour oil and vinegar over potato mixture and toss. Sprinkle with salt and pepper. Let stand about 1 hour for flavors to develop. Makes 6 servings.
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