STRING BEAN AND POTATO SALAD

5 Med. Potatoes
1 Lb. Fresh Green Beans or 1 16oz.can French- cut Green Beans
2 Garlic Cloves, smashed
2 Tbsp. Olive Oil
2 Tsp. Salt
1 Tsp. Black Pepper
2 Tsp Apple Cider Vinegar

1. Peel and cube potatoes into bite-size pieces -- not too small. Boil until soft (not too soft!) and drain.

2. If using fresh green beans, wash, cut off the tips, and cut to 2 in. Put beans in pot, and add water to cover. Add salt and garlic and cook on medium, about 8 minutes, or until well done. If using canned green beans, empty can into a little salt water with the garlic cloves and heat.

3. Add cooked potatoes to beans and cook together for a few more minutes.

4. Remove from heat. Pour on olive oil, salt, pepper, vinegar. Stir gently but thoroughly.

Serve warm or cool.

Serves: 6.