Recipe: Mediterranean Potato Salad

2 pounds small red potatoes, unpeeled, cooked, cooled, and cut in bite-size
pieces
1 pint grape tomatoes, halved
1 cup sliced celery
1 cup sliced green onions, with green
1/2 cup basil leaves, shredded
2 garlic cloves, crushed
2 tablespoons white balsamic vinegar, or other white vinegar
6 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 pinch Salt and freshly ground black pepper, to taste

In a large bowl, combine potatoes, tomatoes, onions, basil, and celery.
In a small bowl, whisk together garlic, vinegar, oil, mustard, salt and
pepper. Add dressing to potatoes and toss. Refrigerate until ready to serve.