Non-Mayo Potato Salad

• 4 lbs new potatoes
• 1/4 cup white wine vinegar
• 2 garlic cloves
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 3/4 cup olive oil
• 2 tablespoons fresh basil, chopped
• 2 tomatoes, fresh, large, and chopped
• 1/3 cup purple onion, chopped
• 8 slices bacon, cooked and crumbled

1. Cook potatoes in boiling water to cover 25 to 30 minutes or just until tender; drain and cool. Cut potatoes in half, and set aside.
2. Process vinegar and next 4 ingredients in a blender, stopping to scrape down sides. Turn blender on high, and gradually add oil in a slow, steady stream. Stir in chopped basil.
3. Place potato, tomatoes, and onion in a large bowl. Drizzle with dressing; toss gently. Cover and chill 8 hours. Top with crumbled bacon just before serving.

potatoes, white wine vinegar, garlic, sugar, salt, ground pepper, olive oil, fresh basil, tomatoes, purple onion, bacon

Taken from www.food.com/recipe/non-mayo-potato-salad-435226 (may not work)