In 4-quart saucepan over medium heat, cook potatoes in boiling water 20 minutes or until just tender; drain. Peel and cut into bite-size pieces. In large bowl, with fork or wire whisk together olive oil, vinegar, garlic and basil. Add warm potatoes; toss gently to coat.
Add onion, olives, red pepper, capers and pepper; toss gently to coat. Or, cover and refrigerate. Let stand at room temperature 30 minutes before serving. Toss gently.
Makes 6-1/2 cups or 8 servings.
Cajun Country -- New Iberia, Louisiana