Potato, Cherry Tomato And Green Bean Salad

• 1 1/2 lbs fresh green beans, ends trimmed
• 2 1/2 lbs small red potatoes, peeled
• 8 tablespoons orange juice (or to taste)
• 3 tablespoons white wine vinegar (or to taste)
• 1 (1 pint) baskets cherry tomatoes, washed and halved
• 3 tablespoons chopped fresh parsley (or to taste)
• 1 small red onion (sliced or coarsely chopped)
• 1/3 - 1/2 cup olive oil
• 5 -7 tablespoons capers, drained (or to taste)
• salt and black pepper

1. Cook the beans in a saucepan of boiling water until just crisp-tender (about 4-5 minutes; drain and place in a bowl with icewater; set aside (this can be done hours in advance or even a day ahead).
2. Cook the potatoes (leave whole do not slice) until fork-tender, about 20-25 minutes, depending on the size of the potatoes; remove to a bowl.
3. Cut the small potatoes in half or quarters if the are fairly large.
4. In a small cup whisk together 2 tablespoons orange juice with 2 tablespoons vinegar; pour over the warm potatoes, and gently toss to coat.
5. Cool completely to room temperature or refrigerate, tossing occasionally.
6. Add in the green beans, cherry tomatoes halves, red onion and chopped parsley; mix to combine.
7. In a small cup whisk remaining 6 tablespoons orange juice and 1 tablespoon white wine vinegar and olive oil; pour over the potato mixture in the bowl along with the capers; toss to combine.
8. Season with salt and pepper.
9. Refrigerate for a minimum of 3 hours or more.
10. Delicious!

green beans, red potatoes, orange juice, white wine vinegar, baskets cherry tomatoes, parsley, red onion, olive oil, capers, salt

Taken from www.food.com/recipe/potato-cherry-tomato-and-green-bean-salad-144001 (may not work)