4 cans cut green beans
4 lg. potatoes
1/2 c. vinegar
1/4 c. cooking oil
Onions

Stem diced potatoes to tender. Heat vinegar to a boil in casserole dish. Add seasoning to taste. Pour in oil and mix well. Drain beans; place in casserole dish bottom. Place layer of cooked potatoes and so on. Serve cold as salad or hot as a casserole. Onions may be layered if desired.