2 pounds potatoes, cut into chunks
2 cups (2-inch) cut green beans (about 1/2 pound)
1 cup chopped fresh basil
1/2 cup thinly sliced green onions
1/4 cup white wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
5 garlic cloves, crushed
2 cups diced seeded tomato

Place potatoes in a Dutch oven; cover with water. Bring to a boil; cook 10 minutes. Add beans, and cook 6 minutes or until tender. Drain. Combine basil and next 7 ingredients (basil through garlic) in a large bowl. Add potato mixture; toss well. Add tomato, and toss gently. Cover and chill. Flavor intensifies with time.

source: Jean Kressy, Cooking Light