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| 2 x ca. 450 g | Small new potatoes, cut into chunks |
| 1 x ca. 450 g | Green beans, trimmed and cut into 2 inch pieces |
| 1 klein | red onion thinly sliced |
| 1/2 Tasse | Packed fresh basil |
| 1/3 Tasse | Chicken stock or vegetable stock |
| 1/4 Tasse | olive oil |
| 1/4 Tasse | white wine vinegar |
| 2 Esslöffel | dijon mustard |
| 1 Esslöffel | balsamic vinegar |
| 20 Milliliter | garlic |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
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Cook potatoes in a large saucepan of boiling salted water for 10 minutes or until tender. Remove with slotted spoon to a salad bowl. Add beans to saucepan and bring to a boil; cook 3 to 5 minutes or until tender-crisp. Drain and chill under cold water; drain again. Add beans and onion to salad bowl.
Dressing: In a food processor or blender, puree basil, stock, oil, wine vinegar, mustard, balsamic vinegar, garlic, salt and pepper. Pour over potato mixture; toss well. Cover and refrigerate if making ahead; serve within 4 hours. Yield: 6 to 8 servings. Typed in MMformat by cjhartlin@email. Msn. Com
Oct. 22/99
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