Mediterranean-Style Potato Salad

6 med new potatoes (about 2 lb)

1/2 cup olive oil

2 tbs red wine vinegar

1 clove garlic, minced

3 tbs chopped fresh basil leaves or 1-1/2 tsp dried basil leaves, crushed

3/4 cup thinly sliced red onion

3/4 cup pitted ripe olives each cut in half

1/2 cup roasted red pepper strips

2 tbs capers

Freshly ground pepper

In 4-quart saucepan over medium heat, cook potatoes in boiling water 20 minutes or until just tender; drain. Peel and cut into bite-size pieces. In large bowl, with fork or wire whisk together olive oil, vinegar, garlic and basil. Add warm potatoes; toss gently to coat.

Add onion, olives, red pepper, capers and pepper; toss gently to coat. Or, cover and refrigerate. Let stand at room temperature 30 minutes before serving. Toss gently.

Makes 6-1/2 cups or 8 servings.

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Cajun Country -- New Iberia, Louisiana