Herb & Vinegar Potato Salad
Scrub or peel, chop into bite-size pieces, toss with olive oil, and bake/broil until tender:
- 2 pounds potatoes
Saute lightly in olive oil:
- green beans
Mix with vegetables to taste:
- 1 cup chopped fresh herbs parsley, dill, chives, marjoram, tarragon, thyme, etc.
- 3-6 T. white wine vinegar apple cider vinegar, or rice vinegar
- 3-6 T. olive oil
- salt and pepper
- Serve warm or chill and serve.