- 3 tablespoons Champagne vinegar or white-wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 2 teaspoons salt
- 1/2 cup olive oil
- 3 lb small (1 1/2- to 2-inch) yellow-fleshed potatoes such as Yukon Gold, scrubbed well
- 3/4 cup diced (1/4-inch) red onion
- 3/4 lb haricots verts or other thin green beans, trimmed and cut into 2-inch pieces
- 3 celery ribs, cut into 1/4-inch dice
- 1/3 cup finely chopped fresh flat-leaf parsley
- Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
- Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
- While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
- Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.