Veggie Potato Salad for a Crowd

3 pounds small red potatoes, unpeeled

2 cups chopped red onions

12 ounces fresh green beans, trimmed, cooked al dente

3 ½ cups roughly chopped red cabbage

1 pint grape tomatoes, halved

3 tablespoons capers, drained

2 ounces basil leaves, trimmed and torn in large pieces

salt and freshly ground black pepper to taste

⅔ cup extra virgin olive oil

3 tablespoons white balsamic or rice vinegar

1 teaspoon salt

1 ½ teaspoons Dijon mustard

3 cloves garlic, crushed

In a large pot, cook whole potatoes until done. Cool. Cut into bite-sized pieces. In a very large bowl, combine all ingredients from potatoes through basil. Whisk together dressing ingredients. Toss with vegetables, and add salt and pepper to taste. Chill. Serve.