Summer Vegetable Potato Salad

Directions

1. In a medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 5 minutes or until just tender. Drain and cool. On a large serving platter arrange potatoes, beans and tomatoes. Sprinkle with the basil.
2. For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture. Sprinkle salad with goat cheese.