• 1 ½ pounds (680g) small new potatoes
• 1 pound (454g) green beans, trimmed
• 3 medium tomatoes, cored and cut into wedges
• 1 red onion, sliced
• ⅓ cup (40g) capers
• ¾ cup (135g) olives, Kalamata or Castelvetrano, pitted

Dressing

• ¼ cup (60ml) extra virgin olive oil
• ¼ cup (60ml) red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon (5ml) lemon juice
• 1 ½ teaspoons (7.5ml) dried oregano
• 1 teaspoon (5ml) sea salt

Prepare the dressing.  Add vinegar, garlic, lemon juice, oregano and sea salt to a mason jar, cover and shake to mix.  Add the olive oil and shake to emulsify.  Set aside.

Add potatoes to a large pot of lightly salted, boiling water and cook for 12-15 minutes till fork tender. Remove potatoes with a slotted spoon into a colander to cool and drain.   Add green beans to the pot ensuring that the water is still at boiling point.  Blanch beans for 3-5 minutes until tender-crisp and remove to a bowl of ice water for 5 minutes.  Drain.

Cut potatoes in half and add to a large serving bowl, add the beans, tomato, onions, capers and olives.  Shake the dressing and pour over the salad.  Lightly toss and serve.