2-3 pounds small potatoes, halved (or quartered if large)some text
We used a 3lb bag of yellow potatoes, red potatoes work too!
1 pound green beans, trimmed and cut into 1-inch pieces
1/2 cup red onion (chopped or sliced)
1/4 cup chopped fresh parsley (can add more depending in your taste preference)
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Cooking Guide
Cook the potatoes: In a large pot of boiling salted water, cook the potatoes until tender and easily pierced with a fork, about 15-20 minutes. Drain the potatoes and return them to the pot.
Cook the green beans: While the potatoes are cooking, blanch the green beans in a separate pot of boiling salted water for 3-4 minutes, or until crisp-tender. Drain the green beans with cold water to stop the cooking process and preserve their bright green color.
Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
Assemble the salad: Once the potatoes are cool enough to handle, add them to a large bowl. Toss in the cooked green beans, red onion, and chopped herbs. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
Serve: Serve the potato salad at room temperature or slightly chilled.
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