6 new or red potatoes, cooked in skins & cooled
1/4 c. cider vinegar
1/2 c. salad oil
2 tsp. seasoned salt
2 tsp. dried dill weed
1 med. onion, sliced thin
1/2 tsp. basil
1/8 tsp. dry mustard

Slice potatoes. Combine remaining ingredients except onions. Pour over potatoes. Add onions and toss. Best when served next day. Can be served chilled or at room temperature. 6 to 8 servings.