Potato and Green Bean Salad

• 3 tablespoons sea salt or 3 tablespoons kosher salt
• 1 12 lbs small white new potatoes, cut into quarters
• 6 tablespoons olive oil
• 12 lb string bean, topped and tailed
• 2 -3 tablespoons cider vinegar or 2 -3 tablespoons sherry wine vinegar
• 14 cup chicken broth

1. Fill a medium saucepan about two-thirds full of water.
2. Add salt and potatoes.
3. Bring the water to a boil over high heat, boil for 1 minute, then drain the potatoes and let them cool.
4. Air-drying the potatoes helps them brown nicely and prevents splattering when you add them to the oil.
5. Pour the oil into a deep, large (12-inch or so) skillet.
6. Heat over medium-high heat.
7. Add the potatoes and cook, shaking the pan frequently, until they have a little color, about 10 minutes.
8. Don't worry about crisping them.
9. Add the string beans to the skillet and season lightly with salt.
10. Stir and cook a a minute or two.
11. Pour in the vinegar, bring to a boil, and cook until it has almost completely evaporated.
12. Pour in the broth, bring it to a boil, and cover the pan.
13. Cook the vegetables until tender but still firm, about 5 minutes.
14. Uncover and cook until the liquid has evaporated and the vegetables are sizzling in the pan.
15. Serve hot or at room temperature.

salt, white new potatoes, olive oil, string bean, cider vinegar, chicken broth

Taken from www.food.com/recipe/potato-and-green-bean-salad-144406 (may not work)