Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8       small         red potatoes
   1/2    cup           chopped fresh or 3 tablespoons dried basil leaves
   1/3    cup           chopped fresh or 2 tablespoons dried sage leaves
   1/3    cup           chopped fresh or 2 tablespoons dried mint leaves
   1/2    cup           olive or vegetable oil
   1/2    cup           wine vinegar
  5                     roma (plum) tomatoes, cut into fourths
  1       small         onion, finely chopped

Preparation:

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 and cool. Peel potatoes; cut into 1/2-inch slices. Gently mix potatoes and remaining ingredients. Cover and refrigerate about 2 hours, stirring occasionally, until chilled.