Ingredients

• 3 pounds small red potatoes, unpeeled
• 2 cups chopped red onions
• 12 ounces fresh green beans, trimmed, cooked al dente
• 3 1/2 cups roughly chopped red cabbage
• 1 pint grape tomatoes, halved
• 3 tablespoons capers, drained
• 2 ounces basil leaves, trimmed and torn in large pieces
• salt and freshly ground black pepper to taste
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• Mustard Dressing:
• 2/3 cup extra virgin olive oil
• 3 tablespoons white balsamic or rice vinegar
• 1 teaspoon salt
• 1 1/2 teaspoons Dijon mustard
• 3 cloves garlic, crushed