by Nancy
2 sliced red potatoes
1 lb. fresh or frozen green beans
1 small sliced onion
Put in pan, cover with water and simmer 5 minutes. Drain. Sauté in skillet with 1 T. canola oil until tender. While vegetables are cooking, mix:
3 T. cider vinegar
2 T. water
2 T. sugar
1/2 t. ground mustard
Add to skillet and stir over medium heat until liquid is evaporated.
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