Dijon-Basil Potato Salad

I went the whole summer without making potato salad.  Of course I jump on the bandwagon the day after Labor Day.  I have to admit, I'm not going to attempt writing a recipe for this because:

1. I lost track of how much of each ingredient was put into the dressing... I added & tasted as I went along.
2. I'm lazy.

But, I can say this:  I used 3 russet potatoes (boil, peel, then cube), chopped 2 stalks of celery, and used about 2 tablespoons of chopped fresh basil.  The dressing is a mixture of roughly-equal parts Dijon mustard, cider vinegar, and honey. I added kosher salt and freshly ground black pepper to my liking, and just a bit of mayonnaise for creaminess.  Mix everything together until it tastes right to you, then drizzle extra-virgin olive oil into that mixture while whisking VERY fast.  I just add the oil until it looks like I have enough dressing. How scientific, right?

I don't usually gloat or brag about my food... but this is soooooo delicious.  The basil and dijon flavors work really well together.

Taters, celery, dressing, basil.

DROOL.

Can't wait to bring this with my lunch to work tomorrow...

Cheers,
L