Green Bean & Potato Salad

For the dressing

Combine all ingredients EXCEPT olive oil in a jar, and shake to combine well. Then add in oil and shake again to combine. You may not need all this dressing for the salad.

For the salad

Bring a pot of water to boil. Cut the green beans into thirds or fourths, making them all about an inch long. When water is boiling, heavily salt the water with at least 3 T salt, and place green beans into the pot for just a few minutes until they turn bright green. You want them to still have some crunch to them. Remove beans with a slotted spoon directly into a bowl of ice water to shock them and stop the cooking process. When cool, transfer to a towel to allow to dry.

Using the same pot of boiling water, place the whole baby potatoes in the water and boil about 15-20 minutes until tender. Insert a sharp knife into a potato to test it. When ready, the potato should slide right off the knife.

Drain potatoes and rinse with cold water to cool slightly. When cool enough to handle, cut potatoes into halves or fourths depending on their size.

In a large bowl, place the green beans, sliced peppers and sliced tomatoes. Add the cooled potatoes on top. Add the dressing (start with 1 cup) and fresh torn basil and serve!