Garlicky Potato Salad
July 20, 2014 – 4:56 pmThis fresh, no mayo potato salad is great for summer afternoons. 🙂 The garlic is strong, cut back to one clove, or substitute roasted garlic if you prefer.
Garlicky Potato Salad
Serves 8 as a side
2 lbs red potatoes, cut into 1/4 inch chunks
2 tbsp olive oil
2 tbsp red wine vinegar
1/4 tsp kosher salt
1/8 tsp fresh ground black pepper
1/4 tsp dried oregano
1/4 tsp dried basil
2 cloves garlic, pressed
1 large tomato, cut into 1/4 inch chunks
Boil the potatoes for 6-8 minutes, or until fork tender but not yet falling apart. Drain well and set aside.
Whisk together the olive oil, vinegar, salt, pepper, oregano, basil, and garlic. Dump the hot potatoes in and toss to coat well. The potatoes will absorb the dressing. Stir in the tomato chunks.
Let sit for at least 10 minutes to let the flavors mingle. Serve warm or chilled as desired.
