Tangy Mustard Potato Salad

Description
Tangy mustard-potato salad with two kinds of mustard. We had this last weekend with chili dogs, it's quite good, I added some things to it though, like onion, egg, pickles and celery.
 * Contributed by World Recipes Y-Group
 * Makes 12 Serving

Ingredients

 * 3 pounds red new potatoes
 * ¼ cup Dijon mustard
 * ¼ cup grainy mustard
 * ½ cup olive oil
 * 1 tbs balsamic or sherry vinegar (I used the balsamic)
 * 3 tbs chopped basil
 * ⅛ tsp salt
 * ⅛ tsp pepper

Directions

 * 1) Bring a pot of water to a boil, salt it.
 * 2) Cut potatoes into bite size pieces, cook them in the water until tender but still firm and not at all mushy, 15 minutes or so.
 * 3) Drain.
 * 4) Mix together the mustards, oil, vinegar, and basil, toss with the potatoes.
 * 5) Season with salt and pepper.
 * 6) Serve warm or at room temp.