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Ingredients
- 2 lbs. small red potatoes, unpeeled, cooked, cooled, cut into bite-sized pieces
- 1 pint grape tomatoes, halved
- 1 cup sliced green onions, with green
- 1/2 cup basil leaves, shredded
- 1 cup sliced celery
- 2 garlic cloves, crushed
- 2 Tbl. white balsamic vinegar, or other white vinegar
- 6 Tbl. olive oil
- 2 tsp. Dijon mustard
- salt and pepper, to taste
Preparation
Step 1
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.
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