Balsamic Potato Salad

In a pot of boiling salted water, cook potatoes for 20 minutes or until tender. Drain and let cool; cut into bite size pieces if needed. Place in bowl. Add tomatoes and capers.

Whisk together vinegar, olive oil, sun-dried tomato oil, mustard, salt and pepper; toss with potato mixture. Let stand for 5 minutes. Sprinkle with basil.

Serve and enjoy!