2 lbs. fresh green beans
1 sm. onion, sliced and separated
2 lbs. sm. new potatoes
1/4 c. plus 1 tbsp. sugar
3/4 c. white wine vinegar
1/4 c. chopped fresh parsley
3/4 c. vegetable oil
1 1/2 tsp. salt
3/4 tsp. dry mustard
2 tsp. chopped fresh basil leaves
2 tsp. chopped fresh tarragon

Remove strings from beans; cut beans into 2 1/2 inch pieces. Cook beans and onion in boiling water to cover 15 minutes or just until tender. Drain and set aside.

Rinse potatoes; peel a strip around center of each potato. Cook potatoes in boiling water to cover, for 21 to 25 minutes or until tender; drain.

Combine beans, onion and potatoes; set aside.

Combine sugar and vinegar; stir until sugar dissolves. Add remaining ingredients; stir well. Pour over vegetables. Cover and chill 8 hours or overnight. Yield: 10 servings.