Instructions: In 2-quart saucepan, over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 10 minutes. Add green beans; simmer 5 to 8 minutes longer or until vegetables are tender. Drain.

In large bowl, combine olive oil, lemon juice, mustard and Tabasco pepper sauce. Toss with cooked potatoes and green beans until well blended; stir in feta cheese.

Serve salad warm, or cover and refrigerate to serve cold later.

This recipe yields 4 servings.

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