Not-too-many-potatoes salad

This is a great alternative to the usual summer potato salads, made of ingredients I picked up at a streetside farmer's market this morning.
Its easy to make, delicious, and is a lot healthier than salads with mayonnaise dressings.

You'll need:
Fresh Green Beans (a good handful) with the ends nipped off
one Idaho Potato, cut into 1" pieces
one medium yellow squash or yellow zucchini, cut into 1" pieces
2 sprigs of parsley (or 1/2 tsp dried)
2-3 basil leaves finely chopped (optional) (or 1/4 tsp dried)
1/4 of one small red onion, minced.
1 TBSP balsamic vinegar
4 TBSP Extra Virgin Olive oil
Salt and Pepper, to taste

Boil water, and add your potatoes. cook until they are tender to spear easily with a fork, but not super tender, as if you would mash them. they should still have a little firmness to them.

Boil water and add the squash for 2-3 minutes, then take out and place in an ice bath.
Repeat with the green beans.

In a small bowl, mix the chopped parsley, basil (optional), vinegar, olive oil, salt and pepper with a fork until it is well blended.

Remove the green beans from the ice bath and cut them in half.

Put all the ingredients in a large mixing bowl and add the dressing mixture. Don't forget the onion that you chopped at the beginning!
Stir so that all of the ingredients are coated, then cover and store in the refridgerator for one hour.

Enjoy!