German-Style Warm Potato Salad

This recipe comes from my February 2010 issue of Vegetarian Times. I had some potatoes to use up, I had most of the ingredients on hand already, and this sounded pretty good, so I thought we'd try it. This was a very quick, simple, easy-to-prepare, meatless meal... oh yeah, and it tasted pretty good, too! We all really liked it a lot. And like I said, its very quick to prepare - the entire meal from start of chopping to being ready to eat only took about 15 minutes... now that's my kind of dinner on a work night!! :) This is great as a meatless main dish - and this is actually vegetarian, too, which most of my meatless meals are not truly vegetarian. This would be a great side dish, as well. Everything I used was organic - which is pretty typical these days, but I just realized I never say what is and what isn't anymore...

German-Style Warm Potato Salad

8 oz baby red potatoes, cut into 1" x 1/2" pieces
4 oz green beans, cut in 2" pieces
3 Tablespoons olive oil
3 green onions, white and pale green parts, chopped
2 Tablespoons white balsamic vinegar or white wine vinegar (I used white wine vinegar)
2 Tablespoons fresh parsley
1 Tablespoon chopped fresh tarragon or dill (I used dill)
4 cups loosely packed baby spinach leaves (I used a baby greens mix)

Cook potatoes in pot of boiling water, salted, for 8 minutes, or until tender. Add green beans during last minute of cooking.

Meanwhile, heat oil in skillet over medium heat, stir in vinegar.

Drain potatoes and beans. Toss with oil mixture, parsley, tarragon. Season with salt and pepper, if desired. Serve warm on a bed of spinach.