1 lb. potatoes (fingerlings, red skinned and purple)
1 lb frozen Haricot Vert (also called Petite Green Beans or French Green Beans) well thawed and towel dried.
1/2 c (packed) roughly chopped basil leaves
1-2 T chopped garlic (depending on how much you like garlic!)
2 t olive oil
2 T Dijon mustard (or brown grainy mustard of your choice)
2-4 T lemon juice (It’s a matter of taste. I like more lemon, my kids like less.)
2 T roughly grated Parmesan Cheese