I ate a lot of potatoes as a child, and my Grandmother Rosa had many ways of dressing them up. This was one of my favorites as a kid when my grandmother’s earliest string beans were harvested. Try it as picnic fare.
- 2 medium to large Idaho potatoes
- 1 pound fresh string beans, trimmed
- 3 tablespoons extra virgin olive oil
- 3 tablespoons white wine vinegar
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- 1 small red onion, thinly sliced