Ingredients
1 pound small red potatoes, quartered1/4 cup olive oil2 tablespoons white wine vinegar1/2 teaspoon salt1/8 teaspoon each garlic powder, ground mustard and pepper1/8 teaspoon each dried basil, parsley flakes and tarragon1 pound fresh green beans, cut into 2-inch pieces2 medium tomatoes, coarsely chopped2 tablespoons chopped onion
Preparation
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings.
Add green beans to potatoes; return to a boil. Cook until vegetables are tender, 3-5 minutes longer. Drain; add to dressing and toss to coat. Stir in tomatoes and onion. Serve warm.
