Potatoes and Green Beans Vinaigrette

As Sides go, this is probably one of the more delightful ones, combining your non-starch and starchy vegetables!

•  1 1b green beans
• 2 lb baby potatoes
• 3/4 cup oil
• 1/4 cup red wine vinegar
• 1 tsp dijon mustard
• 1 small crushed garlic clove
• 2 tbsp fresh basil
• salt and pepper to taste
• 1/4 tsp sugar

1. Boil the beans until just cooked but not soft
2. Drain and blanch in cold water
3. Boil the potatoes (unpeeled) and drain
4. While hot, put in a large bowl with the beans and toss in 1/2 of the vinegar mixture and herbs and beans

Can be served warm or cold