Potato Salad with Green and White Beans

In our CSA box yesterday we got some freshly dug red new potatoes and a nice bag of beautiful flat green beans. Green beans are always best eaten when their super fresh, so I wanted to use them quickly. We also had a fresh red onion in the fridge from an old CSA share. So, after hemming and hawing for a while, I serendipitously found the perfect recipe in Simple Suppers - Potato Salad with Greens and White Beans (scroll down) - that used all those ingredients. It is basically a nicoise salad without the tuna. I made my typical Dijon, white wine vinaigrette that I make with nicoise salads instead of the one in the recipe (Dijon, white wine vinegar, bit of sweetener (I used honey and Splenda), pinch of herbes de Provence, salt, pepper, olive oil). The dijon gives the vinaigrette a fuller flavor and helps the dressing emulsify better. I also used some parsley from the garden, in addition to the basil. We only had red kidney beans, not white, so I used those instead. There wasn't any flavor difference that I could determine. I also threw the green beans in with the potatoes for the last few minutes of cooking, rather than cooking them separately. I cannot imagine why they tell you to go through the bother of cooking them separately! We had it over lettuce with some nicoise olives on top. It was delicious.