Green Bean and New Potato Salad

¾ pound fresh green beans, trimmed and cut into 1-inch pieces (about 2 cups) 1#189; pounds new potatoes #8532; cup low-fat mayonnaise (1 fat gram per tablespoon) 2 tablespoons plus 2 teaspoons rice vinegar 2 tablespoons course Dijon mustard 1 tablespoon lime juice #190; teaspoon mild honey (such as clover) 1 garlic clove, minced #189; teaspoon salt #8539; teaspoon fresh ground black pepper #189; cup finely chopped red onion #188; cup chopped fresh basil leaves Bring a large pot two-thirds filled with cold water to a rolling boil over high heat. Add the green beans and stir until the water returns to a boil reduce heat and cook 3 to 4 minutes or until just tender-crisp, they should appear bright green. Use a slotted spoon to transfer beans to a colander and plunge immediately into ice water to stop the cooking. Drain well; set aside. Return that same kettle to a boil, add the potatoes and cook for 20 minutes or until just tender (a sharp knifepoint should insert easily when they are done). Drain. Cool about 45 minutes. Cut the potatoes into quarters. Set aside. In a large bowl whisk together mayonnaise, rice vinegar, mustard, lime juice, garlic, salt and pepper until combined. Add potatoes, green beans, onion and basil. Using a large rubber spatula, stir and fold until all ingredients are coated with dressing. Serve immediately at room temperature, or cover and chill until needed. Serves six. Nutrition values per serving: 167 calories (14 percent from fat), 2.6 g fat (0 saturated), 34.8 g carbohydrates, 3.8 g fiber, 3.2 g protein, 0 cholesterol, 587 mg sodium. Saltsense: Omitting the added salt reduces sodium to 303 mg per serving.