Bring a pot of water to a boil; add potatoes and cook for 10 to 12 minutes, or until fork tender.
Cut each potato into fourths.
Combine potatoes and the rest of the salad ingredients in one large mixing bowl; set aside.
In a small bowl, whisk together olive oil and balsamic vinegar.
Add minced garlic, salt, and a few grinds of black pepper.
Continue to whisk until thoroughly combined.
Adjust the salt, pepper, or the proportion of oil and vinegar to taste.
Gently stir dressing into salad.
Cover salad with plastic wrap and set in fridge for 30 minutes to 1 hour.
Mix and serve.