3 Pounds of whole white potatoes.  Cook until done then cut into bite-sized pieces

1/2 Cup of red onions  (115 ml)

3/4 Cup green peppers (170 ml)

1/2 Cup carrots  (115 ml)

1/2 Cup sunflower seeds, toasted  (115 ml)

1 Cup basil - packed then chopped  (225 ml)

2 hard-boiled eggs

2/3 Cup olive oil  (160 ml)

3 TBS balsamic vinegar  (45ml)

1.5 tsp Dijon mustard  (7-10 ml)

3 garlic cloves

Combine and place in refrigerator for two hours.  Eat!