Ingredients
1
lb. small red potatoes, unpeeled, halved
8
oz. fresh green beans, halved
1
(2 1/4-oz.) can sliced ripe olives, drained
1/3
cup white balsamic vinegar
1/4
cup olive oil
2
teaspoons chopped fresh marjoram or 1/2 teaspoon dried marjoram leaves
1/2
teaspoon salt
1/4
teaspoon garlic-pepper blend
Preparation
In large saucepan, combine potatoes and enough water to cover. Bring to a boil. Reduce heat to medium; cook 8 to 10 minutes or until tender.
Remove potatoes with slotted spoon; place in colander or large strainer to drain. Add green beans to water. Bring to a boil. Reduce heat; cook 4 to 6 minutes or until crisp-tender.
Drain beans in colander with potatoes. Rinse potatoes and beans with cold water to cool. Cut potatoes into slices.
In medium bowl, combine all dressing ingredients; mix well. Add potatoes, beans and olives; toss to coat. Serve immediately, or cover and refrigerate until serving time.
