Warm Potato Salad

3 lbs baby red potatoes
8oz haricots verts, trimmed and cut into 2-inch pieces
3 Tbs olive oil
4 Tbs white balsamic vinegar
4 Tbs chopped fresh dill
4 cups loosely packed baby spinach

1) Cook potatoes in pot of boiling, salted water for 8 minutes, or until tender. Add green beans during last minute of cooking.
2) Meanwhile, whisk together the oil and vinegar in a small bowl. Set aside.
3) Drain potatoes and green beans. Toss with oil/vinegar mixture and dill. Season with salt, if desired. Serve warm on a bed of spinach.

Review: This was tasty, but didn't wow me. It would make a great side dish, but isn't sufficient for a main dish. I do like the white balsamic vinegar and have few opportunities to use it. That was the biggest positive to this dish.

Adapted from:
http://www.vegetariantimes.com/recipe/german-style-warm-potato-salad/