1 1/2 pounds red bliss potatoes
1/4 C. plus 2 tsp. extra-virgin olive oil
1 large garlic clove, minced
1 medium onion, chopped
2 large tomatoes, diced
5 tsp. balsamic vinegar
1 Tbsp. minced fresh basil
1/4 tsp. dried oregano
Cook potatoes in large pot of boiling water until just tender. Drain and
cool slightly. Cut potatoes into small pieces and place in large bowl. In a
medium skillet, heat 2 tsp. olive oil over medium-low heat. Add onion and
sauté until translucent. Add garlic and cook about 1 minute. Add onion
mixture to potatoes. Add remaining oil, tomatoes, vinegar, basil and
oregano. Toss to mix well. Season to taste.
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