Warm german potato salad

2 servings
10 min
15 min
Very Easy


Number of serving: 2
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


  • 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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