String Bean and Potato Salad
5 medium-size potatoes, peeled and chopped
1 (16 ounce) can French style green beans or fresh, trimmed
2 garlic cloves, quartered
olive oil, as needed
salt and pepper, to taste
1 teaspoon red vinegar, optional
chopped mint leaves, optional, to garnish
1. Boil potatoes until soft, and drain. If using fresh green beans, cook in a little salt water with the garlic until well done. If using canned green beans, empty cans into a little salt water with garlic and heat.
2. Add cooked potatoes to beans and cook together for a few more minutes.
3. Drain well and put in a bowl. Pour on as much olive, salt and pepper, as desired.
4. Drizzle with vinegar and garnish with mint. Serve warm or cool.