In a large pot, cover the potatoes with 2 inches of salted water and bring to a boil. Reduce heat to moderate and cook about 8 minutes until tender. Add cauliflower and green beans and simmer until tender, 5 minutes.

In a small skillet, heat olive oil. Add garlic and cook until golden brown. Add paprika and salt and remove from heat.

Drain vegetables and add to serving bowl. Drizzle with garlic oil. Sprinkle with vinegar, toss well and enjoy.