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Ingredientes
- 1 1/2 lb red potatoes (about 6 small)
- 1/4 c. plus 2 tsp. extra-virgin extra virgin olive oil
- 1 med onion minced
- 1 lrg garlic clove chopped
- 2 lrg tomatoes diced (about 2 1/2 c.)
- 5 tsp balsamic vinegar or possibly red wine vinegar
- 1 Tbsp. chopped fresh basil or possibly 1 tsp. dry crumbled
- 1/4 tsp dry oregano crumbled
Direcciones
- Cook potatoes in large pot of boiling salted water till just tender.
- Drain and cold slightly. Cut potatoes into small pcs and place in large bowl.
- Meanwhile, heat 2 tsp. extra virgin olive oil in heavy medium skillet over medium-low heat. Add in onion and saute/fry till translucent/soft, about 5 min.
- Add in garlic and cook 1 minute longer. Add in onion mix to potatoes. Add in remaining 1/4 c. oil, tomatoes, vinegar, basil and oregano. Toss to combine well. Season salad to taste with salt and pepper.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1229g | |
| Calories 1396 | |
| Calories from Fat 810 | 58% |
| Total Fat 91.75g | 115% |
| Saturated Fat 12.78g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 69mg | 3% |
| Potassium 4065mg | 116% |
| Total Carbs 135.13g | 36% |
| Dietary Fiber 17.4g | 58% |
| Sugars 23.69g | 16% |
| Protein 17.07g | 27% |
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