Greek Salad

• 2 lbs yukon gold potatoes or 2 lbs small white potatoes, peeled and cut into large dice
• 1 cup trimmed green beans (4 oz/120 g)
• 1 cup cherry tomatoes, halved (mixed yellow and red)
• 1 small red onion, cut in half vertically and very thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell peppers or 1 yellow bell pepper, thinly sliced
• 4 ounces smoked tofu, diced
• 8 pepperoncini peppers
• 3 tablespoons vegetable juice
• 3 tablespoons red wine vinegar
• 2 tablespoons brine, from pepperoncini jar
• 1 tablespoon water
• 1 teaspoon garlic granules
• 1 14 teaspoons dried oregano
• sea salt
• fresh ground black pepper

1. Cook potatoes in boiling water until just tender, about 6 minutes.
2. Drain and stop the effects of cooking the beans under cold running water.
3. Cook green beans in boiling water until just tender, about 2 minutes.
4. Drain and stop cooking under cold running water.
5. In a small bowl, whisk together dressing ingredients.
6. Arrange potatoes, green beans, tomatoes, onions, bell peppers, tofu and pepperoncini on a platter.
7. Pour dressing over top.

gold potatoes, green beans, cherry tomatoes, red onion, red bell pepper, green bell peppers, pepperoncini peppers, vegetable juice, red wine vinegar, brine, water, garlic, oregano, salt, fresh ground black pepper

Taken from www.food.com/recipe/greek-salad-67244 (may not work)