Boil 20 red skinned new potatoes in salted water until just done. Cool. Cut into about 3/4" pieces. Do not remove skins.
Dressing: (may need a little more than listed)
1 c olive oil
2 T white wine vinegar
2 T lemon juice
1/2 t salt
1/4 t pepper
1/2 t DRY mustard
Shake until well blended and use 1/2 of dressing on cool potatoes. Toss until coated.
Green beans- cook until cooked but still crisp. (Cook with capers and fresh basil). Add the rest of the dressing to the green beans and mix all together.
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