10 small-medium potatoes, peeled
200ml extra virgin olive oil
200g green beans, washed
3 tbsp aged balsamic vinegar
½ tsp sea salt 
¼ tsp black pepper
Basil (for garnish)

Chop the potatoes into halves or quarters, depending on size, and boil in a pot of salted water for 20 minutes, or until cooked through.  

Remove the ends from the green beans and boil or steam for 3-5 minutes or until tender. Mix the onion, potatoes and pepper, season with the salt, pepper and vinegar.

Into a bowl, add the extra virgin olive oil, balsamic vinegar, salt and pepper and whisk together with a fork until well combined. 

Allow the potatoes and green beans to cool for a few minutes before adding to the olive oil mixture and stirring. This dish can be served chilled or still slightly warm. Sprinkle some fine-cut basil before serving (optional).