Instructions: Cook potatoes in a large saucepan of boiling salted water for 10 minutes or until tender. Remove with slotted spoon to a salad bowl.

Add beans to saucepan and bring to a boil; cook 3 to 5 minutes or until tender-crisp. Drain and chill under cold water; drain again.

Add beans and onion to salad bowl.

Dressing: In a food processor or blender, puree basil, stock, oil, wine vinegar, mustard, balsamic vinegar, garlic, salt and pepper.

Pour over potato mixture; toss well. Cover and refrigerate if making ahead; serve within 4 hours.

Yield: 6 to 8 servings.

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