Ingredients:
1½ pounds potatoes, scrubbed
Sea salt
About 4 cups water
About 8 ounces fresh green beans, trimmed, blanched and cut into 1-inch lengths
2 large ripe tomatoes, cored and cut into 1/2-inch dice
1 small red onion, halved and very thinly sliced
1/2 cup pitted Kalamata olives, halved
1/3 cup chopped fresh parsley
1/2 cup medium dice celery
2 tablespoons capers
pinch of dried red pepper flakes
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
freshly ground pepper to taste
Directions:
1. Place potatoes in large pot, add 1 teaspoon salt and enough cold water to cover. Cover the pot and bring the water to a boil over high heat. Then reduce heat to medium-low and simmer until the potatoes are tender, 20-30 minutes, depending on their size.
2. While the potatoes are cooking, place the green beans, tomatoes, red onion, olives, parsley, celery, capers, and red pepper flakes in a large mixing bowl, and stir gently to combine.
3. Combine the olive oil, lemon juice, and oregano in a small glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste, and set aside at room temperature.
4. When the potatoes are tender, drain them immediately, and then let them cool until they can be handled. Cut the potatoes into small pieces and set them in the bean mixture. Pour the vinaigrette over the vegetables and gently toss to coat. Season with salt and pepper, if desired. The salad can be served at room temperature or chilled. (It can be refrigerated for up to 3 days, covered.)
Serves 6-8