Put the potatoes in a large pot, sprinkle with salt, and add water to cover. Bring to a boil over high heat and cook about 15 minutes, until tender. Drain in a colander. Or potatoes can be lightly oiled and roasted in a 425 degree oven for 20 minutes until soft. While the potatoes are cooking, blanch the greens beans: Bring a pot of salted water to a boil, add the beans and cook over high heat for about 2-3 minutes until just tender. Drain, then plunge into an ice bath to cool. Drain and set aside. To make the dressing, whisk together by hand or in a food processor, the mustard and vinegar, then add the oil in a steady stream until the dressing is thickened and emulsified. Season to taste with salt and pepper. Pour the dressing into a serving bowl, add the hot potatoes and onions and toss lightly. Set aside. No more than 3 hours before serving, add the greens beans and parsley and toss with the remaining dressing. Note: Cut a band around the center of small new potatoes before cooking to avoid the jackets from bursting. If the potatoes are larger, cut them in halves or quarters. Yield: 20 servings Nutritional information:257 calories and 11 grams of fat Courtesy of Carole Pecks "the buffet book" Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHF287 Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997