10 med. size potatoes
1 cup vegetable oil
3 to 4 tbsp. red wine vinegar
1 tbsp. Dijon mustard
2 crushed garlic cloves
1/2 tsp.  each of dried basil, dried leaf oregano and salt
1 red onion, finely chopped 
2 cups thinly sliced celery

Makes 8 Servings

Recipe from Chatelaine Cook Book
 

Cook the unpeeled potatoes in boiling salted water just until tender, about 15 to 20 min.  Meanwhile, in a large bowl, whisk the oil with the vinegar, Dijon, garlic and seasonings.  Drain the potatoes when they are done.  When just cool enough to handle, peel, if you like, and cut into 1/2" cubes.  As soon as each potato is cut, stir it into the dressing while still hot.  Stir in the onion and celery.  Serve warm.  Or refrigerate, preferably overnight, before serving.

Variations:

Creamy Dill
Use 1 cup mayonnaise in place of the oil, and 3 tbsp. lemon juice instead of vinegar.  Omit the oregano.  Stir in 1/2 cup finely chopped fresh dill.  Serve with barbecued chicken or fish.

Horseradish
Add 3 tbsp. horseradish to the dressing.  Use 4 chopped whole green onions in place of the red onion.  Serve with cold roast beef or brisket.

Zesty Italian
Use 1 cup olive oil in place of the vegetable oil.  Increase the dried basil to 1 tsp. or add 1/4 cup chopped fresh basil.  Stir in 1 chopped red pepper and 1/2 cup finely chopped pepperoni.  Serve with burgers or steak.