2½ pounds small red potatoes, quartered
2 cups (2-inch) cut green beans (about ½ pound)
1 cup chopped fresh basil
½ cup thinly sliced green onions
¼ cup white wine vinegar
1 Tbs olive oil
2 tsp Dijon mustard
½ tsp salt
½ tsp black pepper
6 garlic cloves, crushed
2 cups diced seeded tomato
Place potatoes in a Dutch oven; cover with water. Bring to a boil; cook 10 minutes. Add beans, and cook 6 minutes or until tender. Drain.
Combine basil and next 7 ingredients (basil through garlic) in a large bowl. Add potato mixture; toss well. Add tomato, and toss gently. Cover and chill.
From Cooking Light, June 1998
