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Green Bean, Potato, Tomato and Onion Salad

List of Ingredients

1 pound green beans, trimmed
1 pound new potatoes
Creamy vinaigrette (recipe follows)
1 1-pint basket yellow cherry tomatoes, halved
1 1-pint basket red cherry tomatoes, halved
1 medium red onion, thinly sliced
Creamy Vinaigrette
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons dry vermouth
2 egg yolks
1/2 teaspoon salt
Freshly ground pepper
1 1/2 cups olive oil


Recipe

Cook beans in large pot of boiling, salted water until crisp-tender, about 3 minutes. Transfer to bowl using slotted spoon. Refresh under cold water and drain again. Add potatoes to same pot and cook until knife pierces centers easily, about 10 minutes. Drain and cool slightly. Quarter potatoes. Transfer to large bowl. Pour 1/2 vinaigrette over warm potatoes; toss gently.(Can be prepared 1 day ahead. Refrigerate potatoes, beans and remaining vinaigrette separately. Let stand for 1 hour at room temperature before using.)
Add beans, tomatoes, onion and 1/2 of remaining vinaigrette to potatoes and toss. Serve salad with remaining vinaigrette.
Creamy vinaigrette:
Blend first 6 ingredients in blender or processor. With machine running, gradually add oil and blend until thick. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature and rewhisk before using.)
Yield 8 servings
Bon Appetit Barbecue