Garden Tomato and Potato Salad

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

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.

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