Warm german potato salad

Ingredients

• 8 oz baby red potatoes, cut into 1- x 1/2-inch pieces
• 4 oz green beans, cut into 2-inch pieces
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 2 - 3 green onions, white and pale-green parts chopped
• 2 tablespoons white balsamic vinegar
• 2 tablespoons chopped fresh parsley
• 4 cups loosely packed baby spinach leaves

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Preparation

• Cook potatoes in pot of boiling salted water 8 minutes, or until tender. Add green beans during last minute or so of cooking.
• Meanwhile, heat oil in skillet over medium heat. Add green onions and garlic. Cook 3 to 4 minutes, or until tender but not browned. Remove from heat, and stir in vinegar.
• Drain potatoes and green beans. Toss with olive oil mixture and parsley. Season with salt and pepper. Serve warm on bed of spinach.

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