1 lb. sm., thin-skinned potatoes
Salted water
1/4 c. olive oil
1 tbsp. white wine vinegar
Salt, pepper or seasoned pepper
1/2 lb. sm., slender green beans, ends & strings removed & cut in 1" lengths or 1 pkg. (9 oz.) frozen French cut green beans
2 tbsp. minced onion
Canned anchovy fillets & capers, optional

In a pan, cover potatoes with boiling, salted water and cook just until tender to pierce (about 25 minutes); drain. When cool enough to touch, peel and dice. Mix with oil, vinegar, salt and pepper to taste. Set aside to cool.

In a pan, cover beans with boiling water and cook uncovered just until barely tender (or cook frozen beans according to package directions). Drain at once and immerse in cold water to cool; drain again. Mix beans with potatoes and onion and chill until ready to serve. Garnish, if desired with anchovies and capers. Makes 6 servings.