1. Add potatoes to a large stockpot or saucepan. Cover potatoes with water.
2. Bring to a boil. Reduce heat to low, cook 20 minutes, or until potatoes are tender.
3. Potatoes should pierce easily with knife or fork.
4. Drain and cool.
5. Cut potatoes into ½” slices.
6. In a large serving bowl, gently mix potatoes with fresh basil, fresh sage, fresh mint, extra virgin olive oil, white wine vinegar, tomatoes and onion.
7. Cover and refrigerate about 2 hours, stirring occasionally, until chilled.
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