Red Potato and Green Bean Salad

In a large pot over medium-high heat, steam potatoes until tender. Remove from heat and let cool. Cut into quarters.

In a pot of boiling salted water, cook green beans approximately 5 to 6 minutes or until crisp tender. Remove from heat and drain. Transfer beans to a bowl of ice water and let cool. When cool, drain and cut beans in half.

In a large bowl, combine potatoes, green beans, sweet onion and basil. Add balsamic vinaigrette and toss to coat. Season with salt and pepper to taste.

For Balsamic Vinaigrette

In a small bowl or jar, whisk ingredients together. Season to taste with salt and pepper.