Potato and Green Bean Salad

1. 1

   Fill a medium saucepan about two-thirds full of water.

2. 2

   Add salt and potatoes.

3. 3

   Bring the water to a boil over high heat, boil for 1 minute, then drain the potatoes and let them cool.

4. 4

   Air-drying the potatoes helps them brown nicely and prevents splattering when you add them to the oil.

5. 5

   Pour the oil into a deep, large (12-inch or so) skillet.

6. 6

   Heat over medium-high heat.

7. 7

   Add the potatoes and cook, shaking the pan frequently, until they have a little color, about 10 minutes.

8. 8

   Don't worry about crisping them.

9. 9

   Add the string beans to the skillet and season lightly with salt.

10. 10

    Stir and cook a a minute or two.

11. 11

    Pour in the vinegar, bring to a boil, and cook until it has almost completely evaporated.

12. 12

    Pour in the broth, bring it to a boil, and cover the pan.

13. 13

    Cook the vegetables until tender but still firm, about 5 minutes.

14. 14

    Uncover and cook until the liquid has evaporated and the vegetables are sizzling in the pan.

15. 15

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.