Instructions: Cook the beans in 2 quarts of salted water for 8 to 10 minutes, until tender. Drain and place on a serving platter.

Boil the potatoes until tender. Drain (do not rinse), let cool, and then cube, leaving the skin on. Add to the green beans.

Using a large spoon, gently toss the beans and potatoes with the remaining ingredients.

Serve the salad at room temperature or refrigerate for a marinated flavor.

This recipe serves 4 to 6.

Comments:
This recipe makes a delicious warm or cold salad. Serve it for lunch with leftovers or as a side dish at dinner.

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