| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
June 1992 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Red potatoes; (about 6 small) |
| 1/4 |
c |
Plus 2 teaspoons extra-virgin olive oil |
| 1 |
md |
Onion; chopped |
| 1 |
lg |
Garlic clove; minced |
| 2 |
lg |
Tomatoes; diced (about 2 1/2 |
|
|
; cups) |
| 5 |
ts |
Balsamic vinegar or red wine vinegar |
| 1 |
tb |
Minced fresh basil or 1 teaspoon dried; crumbled |
| 1/4 |
ts |
Dried oregano; crumbled |
INSTRUCTIONS
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 1/4 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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