Summer Potato Salad - cooking recipe

Ingredients

2 1/2 lb. red-skinned new potatoes, quartered
1/2 c. red wine vinegar
1 Tbsp. Dijon-style mustard
1/4 c. chopped basil leaves (fresh) or 1 tsp. dried
1/4 c. olive oil
freshly ground black pepper to taste
1 Tbsp. finely chopped shallots
2 Tbsp. chopped fresh Italian parsley (optional)
1 red onion, diced

Preparation

Boil water in large pot.
Add potatoes and cook 15 to 20 minutes until tender.
Drain.
Place in a bowl.
While potatoes are cooking, combine vinegar, mustard and basil in blender, food processor or by hand.
Add oil.
Blend.
Pour over potatoes.
Add pepper and toss well.