Boil potatoes until tender. While potatoes boil, brown sausage medallions in a non stick pan until lightly browned. When potatoes are fork tender, drain and cool.
While potatoes cool, mix the vinaigrette.
Combine olive oil, rice wine vinegar, garlic, salt and pepper. Whisk until ingredients are thoroughly combined.
Cut cooled potatoes into quarters. add sausage and tomatoes. Pour vinaigrette over all and toss to combine. Top with basil ribbons and cheese.
May be served room temperature.