Warm Green Beans & Potato Salad

1 lb. small red potatoes, quartered
1/4 cup olive oil
2 Tbsp. white wine vinegar
1/2 tsp. salt
1/8 tsp. each: garlic powder, ground mustard, pepper, dried basil, parsley flakes and tarragon
1 lb. fresh green beans, cut into 2-in. pieces
2 medium tomatoes, coarsely chopped
2 Tbsp. chopped onion

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile, in a large bowl, whisk the oil, vinegar and seasonings. Add green beans to potatoes; return to a boil. Cook 3-5 minutes longer or until vegetables are tender. Drain; add dressing and toss to coat. Stir in tomatoes and onion. Serve warm. Serves 10.

Recipe from Taste of Home October/November 2012 (page 95).