Wash all fresh produce.

Leaving the skins on, cube up the potatoes into roughly 3/4" pieces.

Fill a large pot with some salted water, and add the potatoes. Bring to a boil for 10-12 minutes until the potatoes are fork-tender. When done, remove the potatoes from the water (but keep the water in the pot!), and gently rinse them under cool water to stop the cooking. We'll reuse the water in just a sec!

While the potatoes cook, trim the ends off of the green beans, and cut them into roughly 2" pieces. After the potatoes are removed from the water, put in the green beans and boil for 2-3 minutes until crisp-tender. When done, drain from the water, and rinse under cool water to stop the cooking. Let drain/dry while we complete the next steps.

Take the basil leaves, and do a rough chop. It might seem like a lot of basil at first, but I promise it's less than it looks!

Finely chop the green onions. For sure use the whiter part of the onions, but use as much of the green part as you'd like. I usually go about 1/2 the way up the stem.

In a large bowl, combine all of the ingredients we've prepared with the rest on the list. (Potatoes, beans, basil, onions, white wine vinegar, mayonnaise). Give it a good (gentle) stir until everything is consistently combined. Take a taste and stir in salt and pepper as needed.

Enjoy! You can eat it right away, if you don't mind a slightly-warm salad. Otherwise chill for 20-60 minutes to being down the temp, or leave set in the fridge over night!