Meditaranian Potato Salad

This is a good, non-mayonnaise based potato salad that is fairly low fat. Originally from the USA Weekend magazine in the Sunday Denver Post.

2	lbs small red potatoes, unpeeled, cooked, cooled, and cut into bite-size pieces
1	pint grape tomatoes, halved
1	cup sliced green onions, including some green
1/2	cup basil, cut into thin strips
1	cup celery, thinly sliced
1/2	cup kalamata olives, halved and pitted
2	garlic cloves, crushed
2	tablespoons white balsamic vinegar
6	tablespoons extra-virgin olive oil
2	teaspoons dijon-style mustard
	salt & freshly ground black pepper, to taste In a large bowl,combine potatoes,tomatoes,onions,basil,celery, and olives. Whisk together garlic,vinegar,olive oil,mustard, salt and pepper. Add dressing to potatoes and toss. Refrigerate until ready to serve.