1 1/2 lb. small new red potatoes (unpeeled)
3 c. fresh green beans, cut into 2-inch pieces
1 c. quartered cherry tomatoes
1/4 c. chopped green onions
1/8 tsp. salt
1/8 tsp. pepper

Dressing:

1 tbsp. lemon juice
3 tbsp. honey mustard
2 tbsp. chopped fresh basil leaves or 2 tsp. dried basil leaves
2 tbsp. red wine vinegar
1/4 c. olive oil

For salad: Steam potatoes 10 to 12 minutes or until tender. Rinse under cold water; drain. Cut potatoes into halves or quarters. In large bowl, combine potatoes, beans, tomatoes, onions, salt and pepper.

For dressing: Whisk lemon juice, mustard, basil and vinegar in medium bowl. Gradually whisk in oil. Spoon dressing over salad. Toss gently to combine. Serve chilled or at room temperature.

Yield: 8 servings.