Non-Mayo Potato Salad - cooking recipe

Ingredients

4 lbs new potatoes
1/4 cup white wine vinegar
2 garlic cloves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground pepper
3/4 cup olive oil
2 tablespoons fresh basil, chopped
2 tomatoes, fresh, large, and chopped
1/3 cup purple onion, chopped
8 slices bacon, cooked and crumbled

Preparation

Cook potatoes in boiling water to cover 25 to 30 minutes or just until tender; drain and cool. Cut potatoes in half, and set aside.
Process vinegar and next 4 ingredients in a blender, stopping to scrape down sides. Turn blender on high, and gradually add oil in a slow, steady stream. Stir in chopped basil.
Place potato, tomatoes, and onion in a large bowl. Drizzle with dressing; toss gently. Cover and chill 8 hours. Top with crumbled bacon just before serving.