Green Bean And New Potato Salad

• 1 1/2 pounds small red potatoes
• 2 cups (1-inch) cut green beans (about 3/4 pound)
• 2/3 cup low-fat mayonnaise
• 2 tablespoons whole-grain Dijon mustard
• 2 tablespoons rice vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/8 teaspoon freshly ground black pepper
• Dash of salt
• 1 garlic clove, minced
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh basil

1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Remove potatoes with a slotted spoon; place on a cutting board. Let cool to room temperature. Add beans to simmering potato cooking water; cook 3 minutes or until crisp-tender. Drain; let cool slightly. Cut potatoes into quarters.
2. Combine mayonnaise and next 7 ingredients (through garlic) in a large bowl, stirring with a whisk. Add potatoes, beans, onion, and basil; toss gently to combine.

red potatoes, green beans, lowfat mayonnaise, wholegrain, rice vinegar, lime juice, honey, freshly ground black pepper, salt, garlic, red onion, fresh basil

Taken from www.epicurious.com/recipes/member/views/green-bean-and-new-potato-salad-1270602 (may not work)