DirectionsMake the night before.
1. Cook beans in boiling salt water until crisp but tender. Shock in ice water, drain and set aside.
2. Poach potatoes in salted water until just tender, 12 to 15 minutes. Drain and toss with vermouth. Let stand for 10 minutes.
3. Whisk remaining ingredients together and pour over potatoes. Toss for 30 seconds. Add green beans and toss for 10 more seconds. Season to taste with salt and pepper.
Yield: 6 to 8 servings