Instructions: 1. Cut the potatoes into 1/4-inch-thick slices. Place in a saucepan with enough water to cover. Bring to a boil over high heat. Cook until potatoes are tender, about 10 minutes. Drain.

2. Meanwhile, cook bacon in a small skillet over medium-high heat until crisp, about 8 minutes. Cool and crumble bacon; set aside. Cut tomatoes into 1/4-inch-thick slices.

3. Combine mustard, basil, salt, and pepper in a small bowl; mix well with a fork. Gradually beat in oil, then vinegar.

4. Arrange potato and tomato slices alternately on a serving platter. Drizzle dressing over top. Sprinkle with crumbled bacon.

VARIATION: For a pretty and flavorful idea, tuck a whole basil leaf next to each tomato slice in step 4.

TIP: You can save time by using bottled Italian vinaigrette. Add 2 teaspoons dried basil before drizzling it over the vegetables.

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