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1
Make vinaigrette: In large bowl or blender, mix or blend all ingredients until well combined.
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2
Set aside.
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3
Bring large saucepan of water to a boil.
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4
Add beans and cook until bright green, 2 1/2 to 3 minutes.
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5
Drain, rinse under cold running water and drain well.
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6
Transfer to small bowl.
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7
Add 2 teaspoons vinaigrette, toss to coat and set aside.
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8
Peel purple potatoes, cut into quarters or 1-inch pieces and place in medium saucepan.
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9
Add water to cover by 2 inches and a pinch of salt and bring to a boil over medium heat.
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10
Cook until tender, 8 to 10 minutes.
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11
Using slotted spoon, transfer potatoes to medium bowl.
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12
Add 1 1/2 tablespoons vinaigrette to warm potatoes and toss gently.
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13
Set aside.
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14
Prepare and cook white potatoes as above; transfer to separate bowl and toss with another 1 1/2 tablespoons vinaigrette.
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15
Keep potatoes separate until they have cooled to room temperature.
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16
Meanwhile, slice beans into thin diagonal strips about 1 inch long; cut tomatoes in half.
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17
Set aside.
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18
In large bowl, combine cooled potatoes, celery, red onion, parsley and pickle.
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19
Using spatula, gently toss with remaining vinaigrette, as needed.
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20
Season with salt and freshly ground pepper to taste.
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21
Garnish with green beans and tomato halves and serve.
