2 med. red potatoes, cooked and sliced
1/2 med. onion, chopped
1 tbsp. olive oil
1 can (16 oz.) cut green beans, drained
1/4 c. cider vinegar
1 tsp. sugar
1/2 tsp. dry mustard

In skillet, cook potatoes and onions in oil over medium-high heat until golden; add beans. Combine vinegar, sugar, mustard and 2 tablespoons water. Pour over bean mixture. Cook until moisture is almost gone, stirring occasionally. Season with pepper. Garnish with chopped parsley. 4 to 6 servings. Total time to prepare: 20 minutes.