1 pound tiny new potatoes
1 pound green beans, trimmed
1/4 C extra virgin olive oil
1 Tablespoon red wine vinegar
1 Tablespoon fresh snipped oregano
2 cloves garlic crushed
1/4 to 1/2 teaspoon crushed red pepper
1. Fill a 4-quart dutch oven halfway with salted water; bring to boiling. Halve the smallest new potatoes; quarter any larger new potatoes. Add potatoes to boiling water. Return to boiling; reduce heat. Cover; cook for 6 minutes. Add beans. Return to boiling; reduce heat. Cover and cook for 4 to 6 minutes or until beans are crisp-tender and potatoes are tender.
2. Meanwhile, in a large bowl, combine oil, vinegar, oregano, garlic, and crushed red pepper. Drain beans and potatoes well. Add beans and potatoes to the large bowl; toss gently to coat. Let stand at least 30 minutes or until mixture is room temperature. Season to taste with salt. From Simply Perfect Italian
Number Of Servings:Makes 6 cups.