• 2 lbs. small red potatoes, unpeeled, cut in bite-size pieces

• 1 pint grape tomatoes, halved
• 1 cup sliced celery
• 1 cup sliced green onions
• 1/2 cup basil leaves, shredded

Vinaigrette

• 6 Tbsp. B&V Tuscan Herb Olive Oil

• 2 Tbsp. B&V Sicilian Lemon White Balsamic Vinegar
• 2 Garlic Cloves, crushed
• 2 tsp Dijon mustard
• Sea salt & fresh ground pepper to taste