Insalata di Fagiolini e Patate
String Bean and Potato Salad


1 lb very tender small green beans
1 lb small potatoes, boiled
4 - 5 tablespoons extra-virgin olive oil
1 - 2 tablespoons white vinegar (optional)
salt

Clean the string beans removing the two ends.
Boil the string beans in lightly salted water, until tender but still
firm and not too soft or overcooked. Let the beans cool to room
temperature. Transfer to a bowl.
Cut the potatoes in large dice and add them to the bowl.
Add salt, extra-virgin olive oil, and vinegar.
Mix thoroughly and serve lukewarm.



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Angela's Italian Organic Oregano is grown on a small mountain in Italy;
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recipes.



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