1 lb (450 g) very tender small green beans
1 lb (450 g) small red potatoes, boiled
4 – 5 tablespoons extra-virgin olive oil
1 – 2 tablespoons white wine vinegar (optional)
Clean the green beans, removing the two extremities
Boil the green beans in lightly salted water until tender but still firm and not too soft or overcooked. Let the beans cool to room temperature. Transfer them to a bowl.
Cut the potatoes in large dice and add them to the bowl.
Add salt, extra-virgin olive oil, and vinegar
Mix thoroughly and serve lukewarm.