Recipe information
Yield
Serves 4
Ingredients
1 1/2 pounds red potatoes (about 6 small)
1/4 cup plus 2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 large garlic clove, minced
2 large tomatoes, diced (about 2 1/2 cups)
5 teaspoons balsamic vinegar or red wine vinegar
1 tablespoon minced fresh basil or 1 teaspoon dried, crumbled
1/4 teaspoon dried oregano, crumbled
Preparation
Step 1
Cook potatoes in large pot of boiling salted water until just tender. Drain and cool slightly. Cut potatoes into small pieces and place in large bowl.
Step 2
Meanwhile, heat 2 teaspoons olive oil in heavy medium skillet over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook 1 minute longer. Add onion mixture to potatoes. Add remaining 1/4 cup oil, tomatoes, vinegar, basil and oregano. Toss to combine well. Season salad to taste with salt and pepper.
