Potato, Green Bean and Tomato Salad

This potato salad is the best of summer. Red potatoes from the CSA, beans and basil from the farmer's market, and sun gold cherry tomatoes from the garden.

2 lbs small red potatoes, quartered
1/4 lb green beans, halved
1/2 pint cherry tomatoes, halved

Vinaigrette:
Blend 2 T. champagne vinegar, 4 T. olive oil, 1/4 cup (or more) chopped basil, 1 clove minced garlic, 1/2 t. salt

Steam potatoes until just tender, adding beans to blanch for the last minute or two of steaming. Put potatoes, beans and tomatoes in a bowl and toss with the vinaigrette.