Primavera Potato Salad

Ingredients

1 1/2 lbs tiny new potatoes, unpeeled
5 ounces green beans, sliced ( 1 inch, about 1 cup)
1/2 cup diagonally thinly sliced carrots
2 cups lightly packed baby spinach
1/2 cup thinly sliced radishes
1/2 cup diagonally thinly sliced green onions
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon fresh thyme,chopped
1 teaspoon coarse salt
1/8 teaspoon pepper

Directions
Cook potatoes in large pot of boiling salted water for 10 minutes.
Add green beans and carrots; cook five minutes, or until potatoes are tender when pierced with fork.
Drain; cool under cold running water.
Whisk all ingredients from olive down in a small bowl until well-blended.
When potatoes are cool enough to handle, quarter large ones and half small ones.
Place in large bowl, along with beans, carrots, spinach, radishes, and green onions.
Toss with enough vinaigrette to lightly coat. Serve at room temperature.