Garden tomato and potato salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Red potatoes; (about 6 small) |
| ¼ | cup | Plus 2 teaspoons extra-virgin olive oil |
| 1 | medium | Onion; chopped |
| 1 | large | Garlic clove; minced |
| 2 | larges | 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 |
| ¼ | teaspoon | Dried oregano; crumbled |
Directions
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.
Meanwhile, heat 2 teaspoons olive oil in heavy medium skillet over medium-low heat. Add onion and saute until translucent, about 5 minutes.
Add garlic and cook 1 minute longer. Add onion mixture to potatoes. Add remaining ¼ cup oil, tomatoes, vinegar, basil and oregano. Toss to combine well. Season salad to taste with salt and pepper.
Serves 4.
Bon Appetit June 1992
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Converted by MM_Buster v2.0l.