4	medium zucchini, cut into thin julienne

4	yellow squash, cut into thin julienne

1	red bell pepper, seeded and cut into thin julienne

1 1/4

pounds (600 g) fresh green beans, tipped and ends snapped

1 1/2

pounds (720 g) small new red potatoes or creamers

mustard vinaigrette:

2	scallions, minced, white part only

1	garlic clove, minced

2	tablespoons (30 ml) Dijon mustard

3	tablespoons (45 ml) boiling water

3	tablespoons (45 ml) olive oil

juice of one lemon

2	tablespoons (30 ml) basil, chopped

freshly ground pepper

1. Blanch the zucchini, squash, and red pepper for 2 minutes, until crisp-cooked. Refresh under cold water and dry on paper towels. Refrigerate.
2. Cook the beans until crisp cooked in salted simmering water for 4 -5 minutes. Refresh under cold water, dry on paper towel and refrigerate.
3. Boil the potatoes in lightly salted boiling water until cooked, about 8-10 minutes depending on size. Refresh under cold water and refrigerate until ready to make salad.
4. To make the vinaigrette: Place the scallions. garlic, and mustard in a small bowl. Whisk in the boiling water slowly . Add the olive oil, lemon juice, basil and pepper.
5. To serve: Toss the julienne vegetables with 3 tablespoons of vinaigrette. Place in the center of a platter. Place the potatoes and green beans around them and drizzle with the remainder of the dressing.