Garden Vegetable Potato Salad

• 10 whole Petite Red Potatoes
• 1 cup Grape Tomatoes, Quartered
• 1 whole Green Bell Pepper, Stem And Seeds Removed Then Diced
• 1 whole Small Red Onion, Diced
• 1/2 Tablespoons Dried Oregano
• Salt And Fresh Ground Pepper To Taste
• 3 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Balsamic Vinegar
• 1 clove Garlic, Minced
• Salt And Fresh Ground Pepper To Taste

1. Bring a pot of water to a boil.
2. Add potatoes and cook for 10 to 12 minutes, or until fork tender.
3. Then drain the potatoes.
4. Cut each potato into fourths.
5. Combine potatoes and the rest of the salad ingredients in one large mixing bowl; set aside.
6. In a small bowl, whisk together olive oil and balsamic vinegar.
7. Add minced garlic, salt and a few grinds of black pepper.
8. Continue to whisk until thoroughly combined.
9. Adjust the salt, pepper, or the proportion of oil and vinegar to taste.
10. Gently stir dressing into salad.
11. Cover salad with plastic wrap and set in the refrigerator for 30 minutes to 1 hour.
12. Mix and serve.

potatoes, grape tomatoes, green bell pepper, red onion, oregano, salt, olive oil, balsamic vinegar, clove garlic, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/garden-vegetable-potato-salad/ (may not work)