Rosetta's Green Bean and Potato Salad

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1 pound green beans, trimmed and halved crosswise

2 pounds small (not baby) red potatoes 

1/2 small red onion, thinly sliced into half-moons 

4 vine-ripe tomatoes, cut into 1-inch chunks 

2 tablespoons red wine vinegar 

1/2 cup extra-virgin olive oil 

Generous pinch dried basil 

Salt and pepper

Handful fresh basil leaves, torn, for garnish