This is a great salad to make ahead, as the flavor gets more intense after chilling. And can be stored in an air tight container up to 3 days.
2-1/2 lbs. small red potatoes, quartet
2 cups (2") fresh cut green beans
1 cup chopped fresh basil
1/2 cup thinly sliced green onions
1/4 cup white wine vinegar
1 Tbsp. olive oil
2 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. black pepper
6 garlic cloves, crushed
2 cups diced seeded fresh tomatoes
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.
Yields 10 servings