Red Potato Salad with Green Beans
1-1/2	pounds red potatoes (skins on)
1/2	pound steamed green beans, cut in 1-inch pieces
1/4	cup Dijon mustard
1/4	cup dry white vermouth
1/4	cup white wine vinegar
2	tablespoons olive oil
1	yellow onion, chopped
2	stalks celery, chopped
2	teaspoons capers
1/2	cup chopped fresh parsley, finely chopped
	chopped fresh dill to taste
Boil potatoes in their skins, covered, just until they can be easily pierced with a sharp knife. Prepare dressing in a jar, combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste; shake well. Drain potatoes, let cool enough to handle, then peel and cut into thick slices. Place in a large bowl. Pour dressing over the potatoes while they are warm, tossing well. Add onion, celery, capers, parsley and dill. Toss in lightly the cooked fresh green beans. Correct seasoning. Chill until served.