Potato and Green Bean Salad with Balsamic Mustard Dressing

1 1/2 lbs. organic small red-skinned potatoes, steamed and cut into quarters
3/4 lb. fresh organic green beans, cooked for 5 minutes and put into an ice bath
1 small organic red onion, chopped
1/4 cup organic fresh basil, chopped

Dressing

1/4 cup balsamic vinegar
2 tbsp. grainy mustard
2 tbsp. fresh lemon juice
1 clove organic garlic, chopped
Dash of Worcestershire sauce
1/2 cup organic extra-virgin olive oil  

Place potatoes, green beans, onion and basil into salad bowl.

Combine dressing ingredients and pour over salad.