Ingredients
6 medium red potatoes, cooked and cut into 1-inch pieces2 garlic cloves, minced1/2 cup chopped red onion3 to 4 plum tomatoes, quartered1/3 cup olive oil3 to 4 fresh basil leaves, chopped1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and halved1 teaspoon dried oregano1-1/2 teaspoons salt1/4 teaspoon pepper
Preparation
In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving.
