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Categories:Viewed: 45 - Published at: 5 years ago
Ingredients
- 5 to 6 medium red potatoes, cooked and cut into 1-inch pieces
- 2 garlic cloves, minced
- 1/2 cup chopped red onion
- 3 to 4 plum tomatoes, quartered
- 1/3 cup olive oil
- 3 to 4 fresh basil leaves, chopped
- 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and halved
- 1 teaspoon dried oregano
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- Lettuce leaves, optional
Method
- In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving. Serve salad in a lettuce-lined bowl if desired.