1 1/2 pounds small red potatoes
2 cups (1-inch) cut green beans (about 3/4 pound)
2/3 cup low-fat mayonnaise
2 tablespoons whole-grain Dijon mustard
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
Dash of salt
1 garlic clove, minced
1/2 cup finely chopped red onion
1/4 cup chopped fresh basil
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Remove potatoes with a slotted spoon; place on a cutting board. Let cool to room temperature. Add beans to simmering potato cooking water; cook 3 minutes or until crisp-tender. Drain; let cool slightly. Cut potatoes into quarters.
Combine mayonnaise and next 7 ingredients (through garlic) in a large bowl, stirring with a whisk. Add potatoes, beans, onion, and basil; toss gently to combine.
To streamline the preparation of this salad, cook the potatoes and green beans in the same pot of simmering water. The beans take less time, so add them to the pot after the cooked potatoes are scooped out. You can combine the mayonnaise dressing and store it in the refrigerator overnight. Toss with the potatoes and remaining ingredients just before serving.