- 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
- 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 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.