Marinated Potato Salad with Summer Vegetables

Ingredients

• 12 small new potatoes (about 2 pounds), unpeeled
• 1/4 cup rice or malt vinegar
• 1/2 pound asparagus
• 1/4 pound green beans
• 1 cup diced red onion
• 2/3 cup diced celery
• 2/3 cup diced cucumber
• 2/3 cup diced green bell pepper
• 1 tablespoon stone-ground mustard
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 2 teaspoons light brown sugar
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• 1/4 cup chopped fresh Italian parsley

Preparation

1. Cook potatoes in a Dutch oven in boiling water to cover 15 to 18 minutes or until tender; drain and cool slightly. Cut into bite-size pieces. Drizzle potatoes with rice vinegar; toss gently.
2. Snap off tough ends of asparagus, and discard; cut asparagus and green beans into 1-inch pieces. Cook asparagus and green beans in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and add to potato mixture. Add onion and next 3 ingredients; toss gently.
3. Whisk together mustard and next 4 ingredients; gradually whisk in oil until blended. Drizzle over potato mixture; toss gently. Sprinkle with parsley.