8 small red potatoes
1/2 c. chopped fresh basil or 3 T dried basil
1/3 c. chopped fresh sage leaves or 2 T dried
1/3 c. chopped fresh mint or 2 T dried
1/2 c. olive oil
1/2 c. red wine vinegar
5 roma tomatoes, cut in fourths
1 small onion, finely chopped
Directions
Boil potatoes until tender. Drain and cool. Slice them into 1 1/2 in.
slices.
Gently mix potatoes amd remaining ingredients. Cover and refrigerate 2
hours.