Red Potato and Green Bean Salad

1½ pounds small red potatoes, quartered, cooked, and cooled
¾ pound fresh green beans, cut into 3- to 4-inch pieces
1 small red onion, diced
¼ cup minced fresh basil or equivalent dried basil
salt and pepper to taste
Cook green beans in a pot of salted, boiling water until crisp-tender, aout 5 minutes. Drain and put into bowl of ice water to cool. Drain. Combine beans, potatoes, onions, and basil in a large bowl.
Dressing
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
dash of Worcestershire sauce
½ cup extra-virgin olive oil
Blend vinegar, mustard, lemon juice, garlic, Worcestershire sauce, and oil in a small bowl. Add dressing to salad; toss to coat. Season with salt and pepper.