1 1/2 lbs. sm. red potatoes
1/4 c. red wine vinegar
2 tbsp. olive oil
2 tbsp. minced red onion
2 tbsp. chopped fresh parsley
1 tsp. Dijon mustard
1/4 tsp. basil
Salt & pepper
1 (6 oz.) can tuna, drained
1/4 c. sliced celery
2 tbsp. sliced ripe olives

Cook potatoes, drain and cut into quarters. Combine vinegar and next 7 ingredients. Pour over potatoes. Add tuna, celery and olives, toss gently. Serve warm or cover and chill.