Tangy Potato Salad
|Red potatoes||8 Ounce|
|Purple potatoes/Yukon gold potatoes||8 Ounce, cut into 1/2 inch pieces|
|Green beans||8 Ounce, trimmed|
|Olive oil||3 Tablespoon|
|White wine vinegar||3 Tablespoon|
|Snipped rosemary/1/2 teaspoon dried rosemary, crushed||1 Tablespoon, crushed (Fresh)|
|White pepper||1⁄4 Teaspoon|
|Sliced green onions/3 tablespoons snipped fresh chives||1⁄4 Cup (4 tbs)|
In a covered large saucepan cook potatoes in a small amount of boiling, lightly salted , water for 10 to 12 minutes or until tender, adding beans the last 3 to 5 minutes of cooking; drain.
Rinse with cold water; drain again.
In a medium bowl stir together the oil, vinegar, rosemary, salt, and pepper.
Add potato mixture and green onions; toss gently to coat.