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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