Vinaigrette Potato and Green Bean Salad

Salad
1 lb small red potatoes, unpeeled, halved
8 oz fresh green beans, halved
1 (2 1/4 oz) can sliced ripe olives, drained

Dressing
1/3 c white balsamic vinegar
1/4 c olive oil
2 t chopped fresh marjoram or 1/2 t dried marjoram leaves
1/2 t salt
1/4 t garlic-pepper blend

In large saucepan, combine potatoes and enough water to cover. Bring to a boil. Reduce heat to medium; cook 8 to 10 minutes or until tender.

Remove potatoes with slotted spoon; place in colander or large strainer to drain. Add green beans to water. Bring to a boil. Reduce heat; cook 4 to 6 minutes or until crisp-tender.

Drain beans in colander with potatoes. Rnise potatoes and beans with cold water to cool. Cut potatoes into slices.

In medium bowl, combine all dressing ingredients; mix well. Add potatoes, beans and olives; toss to coat. Serve immediately, or cover and refrigerate until serving time. 8 (1/2 cup) servings