1 lb. green beans (trimmed)
1 lb. new potatoes
1 pt. yellow cherry tomatoes (halved)
1 pt. red cherry tomatoes (halved)
1 med. red onion, thinly sliced
Creamy Vinaigrette (see below)

Cook beans in large pot of boiling salted water until crisp-tender. Transfer to bowl using slotted spoon. Rinse under cold water and drain. Add potatoes to same pot and cook until knife pierces centers easily (about 10 minutes). Drain and cool slightly. Quarter the potatoes. Transfer to large bowl. Pour 1/3 of vinaigrette over warm potatoes, toss gently. Cool completely. Refrigerate potatoes, beans and remaining vinaigrette separately. Let stand for 1 hour at room temperature before serving. Add beans, tomatoes, onions and 1/2 of vinaigrette to potatoes and toss. Serve salad with remaining vinaigrette on side.

CREAMY VINAIGRETTE:

1/2 c. red wine vinegar
2 tbsp. Dijon mustard
2 tbsp. dry vermouth
2 egg yolks
1/2 tsp. salt
Pepper
1 1/3 c. olive oil

Blend first 6 ingredients in blender. Gradually add oil and blend until thick. (Can be prepared 1 day ahead.) Cover and refrigerate. Let stand 1 hour at room temperature and rewhisk before using.