Ingredients:

2.5 lbs (1.25 kg) new potatoes
¼ cup (50ml) oil, drained from sun-dried tomatoes
6 tablespoons (90ml) vegetable oil
6 tablespoons (90ml) white wine vinegar
2 teaspoons (10ml) Dijon mustard
2 garlic cloves, crushed
1 teaspoon (5ml) salt
Pinch freshly ground pepper
1 cup (250ml) thinly sliced celery
¼ cup (50ml) slivered fresh basil
2/3 cup (150ml) thinly sliced green onions
¼ cup (50ml) slivered, drained sun-dried tomatoes (packed in oil)

Directions:

Scrub potatoes. Boil in salted water until just tender; drain and let cool.

Meanwhile prepare dressing. Place the ¼ cup (50ml) oil from sun-dried tomatoes, vegetable oil, vinegar, mustard, garlic, salt, and pepper in small bowl. Whisk until blended.

Peel (if desired) and cut potatoes into ½-inch (1-cm) cubes. Place in large bowl and add half the dressing; mix lightly. Add celery, basil, green onions, sun-dried tomatoes and remaining dressing; mix lightly. Cover and chill if not serving shortly. Bring to room temperature before serving.

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