Cook each of the vegetables separately in salted water until just tender. Do not overcook.
Drain vegetables and spread out on a plate to cool. Drizzle a little vinegar over warm potatoes. Sprinkle garlic powder or onion powder, freshly ground pepper and some dill weed over potatoes. Cool.
Transfer potatoes into a bowl when cool, add green beans, olive oil, Bragg Liquid Aminos, fresh lemon juice and gently mix. Taste to correct seasonings. Serve cold or at room temperature.