German-Style Warm Potato Salad

• 8 oz. baby red potatoes, cut into 1- x 1/2-inch pieces
• 4 oz. green beans, cut into 2-inch pieces
• 3 Tbs. olive oil
• 3 green onions, white and pale-green parts chopped ( 1/4 cup)
• 2 Tbs. white balsamic vinegar
• 2 Tbs. chopped fresh parsley
• 1 Tbs. chopped fresh tarragon or dill
• 4 cups loosely packed baby spinach leaves

1. Cook potatoes in pot of boiling salted water 8 minutes, or until tender.
2. Add green beans during last minute of cooking.
3. Meanwhile, heat oil in skillet over medium heat.
4. Add green onions.
5. Cook 3 to 4 minutes, or until tender but not browned.
6. Remove from heat, and stir in vinegar.
7. Drain potatoes and green beans.
8. Toss with olive oil mixture, parsley, and tarragon.
9. Season with salt and pepper, if desired.
10. Serve warm on bed of spinach.

baby red potatoes, green beans, olive oil, green onions, white balsamic vinegar, parsley, tarragon, baby spinach leaves

Taken from www.vegetariantimes.com/recipe/german-style-warm-potato-salad/ (may not work)