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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