String Bean and Potato Salad

2 lbs. potatoes cut into quarters and boiled until soft, but not mushy

1 lb. fresh green beans, trimmed and blanched

2 cloves sliced garlic

salt, pepper, onion and garlic powder to taste

1/2 c. olive oil

1/4 c. red wine vinegar

lemon zest (optional)

Add beans to salted boiling water; cook for 3 minutes.

Drain and submerge in ice water.

Drain again before mixing with potatoes.

Mix oil, vinegar and seasoning; pot over potatoes, garlic and string beans.

Toss gently and chill several hours.

Add lemon zest before serving if desired.