Marinated Potato Salad with Summer Vegetables

  • 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 (it's tricky finding mustard without sugar in it, but it can be done!)
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • 1/4 cup chopped fresh Italian parsley

Makes 10 to 12 servings

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.

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.

Whisk together mustard and next 4 ingredients; gradually whisk in oil until blended. Drizzle over potato mixture; toss gently. Sprinkle with parsley.