Roasted Potato And Green Bean Salad

By Sunset
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3 pounds red potatoes, cut into quarters

4 tablespoons olive oil, divided

3 1/2 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper

1/2 pound green beans, cut into 1-in. lengths

1 1/2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1/4 cup chopped sun-dried tomatoes in oil

1/2 cup coarsely chopped pitted kalamata olives

1/4 cup feta cheese

1/2 cup basil leaves, cut into ribbons

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