Serve this potato salad warm or cold the next day.  

INGREDIENTS

• 1 lb potatoes, new or fingerling
• 1 summer squash or 4 ounces green beans (whichever is freshest)
• ½ cup olive oil (EVOO)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon whole-grain Dijon mustard (Maille or Grey Poupon for example)
• 2 tablespoons chopped fresh Italian parsley or basil (whichever you have fresh on-hand)
• Kosher salt and freshly ground black pepper, to taste

PREPARATION

1. In a large pot, cover potatoes with salted water, then bring to a boil.  Cook the potatoes until tender, 10-12 minutes, then transfer to a bowl.
2. Once the potatoes are cool enough to handle slice each in half (fingerling) or quarters (new) and set aside.
3. If using green beans, add to pot and cook until just tender, while retaining color and slight bite, 3-4 minutes.  Transfer to an ice bath (medium bowl of ice water) until cool, then drain and set aside.
4. In a large skillet, heat the olive oil over medium-high heat.  Add onions and cook until golden brown, 2-3 minutes.  Add potatoes and garlic, and cook until the potatoes are golden brown, 4 minutes.  If using squash, add 3 minutes after the potatoes to ensure they do not overcook.
5. Stir in vineager, Dijon mustard and green beans (if using) and cook until warmed through, about 2 minutes
6. Remove from heat, stir in fresh herbs, season with salt and pepper and serve.