Marinated Potato Salad With Summer Vegetables

• 12 small new potatoes (about 2 pounds), unpeeled
• 1/4 cup rice or malt vinegar
• 1/2 pound asparagus
• 1/4 pound green beans
• 1 cup diced red onion
• 2/3 cup diced celery
• 2/3 cup diced cucumber
• 2/3 cup diced green bell pepper
• 1 tablespoon stone-ground mustard
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 2 teaspoons light brown sugar
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• 1/4 cup chopped fresh Italian parsley

1. Cook potatoes in a Dutch oven in boiling water to cover 15 to 18 minutes or until tender; drain and cool slightly. Cut into bite-size pieces. Drizzle potatoes with rice vinegar; toss gently.
2. Snap off tough ends of asparagus, and discard; cut asparagus and green beans into 1-inch pieces. Cook asparagus and green beans in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and add to potato mixture. Add onion and next 3 ingredients; toss gently.
3. Whisk together mustard and next 4 ingredients; gradually whisk in oil until blended. Drizzle over potato mixture; toss gently. Sprinkle with parsley.

potatoes, rice, asparagus, green beans, red onion, celery, cucumber, green bell pepper, stoneground mustard, red wine vinegar, salt, light brown sugar, freshly ground black pepper, olive oil, fresh italian parsley

Taken from www.myrecipes.com/recipe/marinated-potato-salad-with-summer-vegetables (may not work)