Instructions: 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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