Marinated Green Beans and Potato Salad

1/2 lb. green beans, fresh or frozen (thawed), cut in 1-inch pieces
2 sm. new potatoes or 1 can drained new potatoes, thinly sliced
1/8 tsp. salt and pepper
2 tbsp. tarragon vinegar or regular vinegar
1 sm. onion, thinly sliced
1 c. cherry tomatoes, halved

Wash beans and potatoes separately with cold water, drain but do not shake off excess moisture. Sprinkle with salt and pepper. Coat bottom of skillet with Pam. Arrange beans in even layer in bottom of pan. Arrange potato slices on top. Cover and cook over very low heat 12-14 minutes or until tender. Remove from heat. Let stand 10 minutes. Turn into bowl; add vinegar, onion, and tomatoes. Toss well. Chill until serving time.
4 servings.

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