Red Potato Salad

1-1/2 pounds Red Potatoes, organic if possible

DRESSING:
1/4 cup Dijon Mustard
1/4 cup Dry White Vermouth
1/4 cup White Wine Vinegar
2 Tablespoons Extra Virgin Olive Oil
Salt and Pepper, to taste

1 Yellow Onion, chopped
2 stalks Celery, sliced
2 teaspoons Capers
1/2 cup fresh Parsley, finely chopped
fresh Dill, chopped, to taste
1/2 pound steamed Green Beans, steamed and cut in 1-inch pieces
Salt and Pepper, to taste

Boil potatoes in their skins, covered, just until they can be easily pierced with a sharp knife. Meanwhile, prepare dressing in a jar, combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste; shake well. Drain potatoes, let cool enough to handle, then peel and cut into thick slices. Place in a large bowl. Pour dressing over the potatoes while they are warm, tossing well. Add onion, celery, capers, parsley, dill and green beans. Check seasoning, salt and pepper to taste if needed, and chill until served.