Italian Potato Salad with Red Onions, Green Beans & Herbs

• 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

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1. 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.
2. 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.
3. Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
4. 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.
5. Serve: Serve the potato salad at room temperature or slightly chilled.

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