3 lbs. Idaho potatoes, boiled, cut into 1/2-in. cubes
1/2 cup dried tomatoes, julienne (thin strips)
4 scallions, trimmed, washed & coarsely chopped
1 cup pitted, oil-cured black olives, cut lengthwise in half
1-1/2 cups cooked corn kernels
1 large red pepper, trimmed, cored, diced (1/4-in.)
Salt and freshly ground pepper to taste
Dressing
1/3 cup cider vinegar
2/3 cup extra virgin olive oil
2 Tbsp. Dijon mustard
2-3 oz. white wine
2 Tbsp. fresh minced parsley
2 large cloves garlic, minced
3 Tbsp. fresh basil, julienne