DRESSING:

4 egg yolks, at room temperature
1/3 c. red wine vinegar
1 tsp. Dijon mustard
1/2 tsp. salt
Freshly ground pepper
1 c. plus 2 tbsp. salad oil

In food processor, combine egg yolks, vinegar, mustard, salt and pepper. Cover and process until well mixed. With motor running, drizzle oil through the feed tube in a thin stream. Process just until all oil is added.

SALAD:

1 1/2 lb. sm. new potatoes
3 tsp. salt
1/2 lb. fresh green beans
1/2 c. walnuts, chopped
1/4 c. minced onion
1/4 c. parsley, chopped
Freshly ground pepper
Boston lettuce leaves

Cook whole unpeeled potatoes in boiling water with cover with 1 teaspoon salt until fork-tender. Drain and let cool to room temperature. Trim ends from beans and cut in half crosswise. Cook beans in boiling water with remaining salt just until crisp tender, about 8 minutes.

In large bowl, combine cooled potatoes, cut into 1/2 inch slices, beans, walnuts, onions, parsley, dressing, and pepper to taste. Toss well. Arrange lettuce leaves on serving platter; top with salad. Serve at room temperature.

Requires food processor. 6 servings. Preparation time: 45 minutes; cooking time: 25 minutes.