Ann's Roasted Potato Salad

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11 tablespoons olive oil, divided

6 garlic cloves, chopped

1 teaspoon salt

1/2 teaspoon ground pepper

Handful chopped fresh thyme and rosemary leaves

3 pounds russet potatoes, cut into large dice

2 tablespoons white vinegar

2 teaspoons Dijon mustard

1/4 cup chopped shallots

1 cup chopped basil leaves