A lighter take on the traditional potato salad that packs Italian flavors.

Ingredients

• 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

Directions

1. In a large bowl, combine all ingredients; toss to coat. Cover and refrigerate until serving.