Green Bean Potato Salad

1 1/2 pounds slender green beans, ends trimmed, cut in half
6 small red potatoes, cubed
1 small red onion, thinly sliced lengthwise, stem to root
1/4 cup Canola oil, (Wesson specified)
1/4 cup red wine vinegar
1/4 cup seasoned rice vinegar
1 tablespoon garlic salt
1 1/2 teaspoons seasoned pepper
1 teaspoon sugar

Salad:
In large pot of boiling water, cook green beans about 7 minutes or until crisp-tender. Drain and immerse beans in ice water for 5 minutes to stop cooking process. Completely cool and drain well. In large pot of water, cook potatoes until tender. Repeat cooling procedure with potatoes. Place beans in large serving bowl. Add potatoes and onion. In small bowl, whisk together oil, vinegars, garlic salt, seasoned pepper and sugar. Pour dressing over vegetables; toss gently to coat. Cover and refrigerate 2 hours, tossing a few times during refrigeration. Remove salad from refrigerator a half hour before serving; toss just before serving.

Makes 6 servings.