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Tomato-Potato Salad

I love to make this salad in the summer when the tomatoes are nice and flavorful.

3 large ripe tomatoes sliced 1/2" thick
3 large potatoes
1 large red onion sliced
1/8 cup tarragon vinegar
1/4 cup olive oil
1/4 cup vegetable oil
3 cloves garlic sliced thin
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

Yields: 6 Servings

Cook 3 large potatoes the day before and refrigerate. Peel and slice the potatoes. Put the potatoes, onions, and tomatoes in a large serving dish.

Mix the vinegar, oils and spices together; pour over the potato salad. Cover and refrigerate at least one hour. Can be made the day ahead. Serve cold.

Per Serving (excluding unknown items): 187 Calories; 18g Fat (85.2% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.