Ingredients

• 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
• Salt and freshly ground black pepper, to taste