Potato, Green Bean, and Cherry Tomato Salad

• 1 1/4 pounds slender green beans, trimmed
• 2 pounds small red-skinned new potatoes, quartered
• 8 tablespoons fresh orange juice
• 3 tablespoons white wine vinegar
• 1 1-pint basket cherry or teardrop tomatoes, halved
• 2 tablespoons chopped fresh Italian parsley
• 1/3 cup olive oil
• 6 tablespoons drained capers

1. Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes.
2. Drain.
3. Transfer to medium bowl.
4. Refresh under cold running water.
5. Drain well.
6. Cook potatoes in pot of boiling salted water until just tender, about 8 minutes.
7. Drain.
8. Transfer to large bowl.
9. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat.
10. Cool to room temperature, occasionally stirring gently.
11. Add green beans, tomatoes, and parsley to potatoes.
12. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend.
13. Season dressing to taste with salt and pepper.
14. Add dressing to salad and toss to combine.
15. (Can be made 2 hours ahead.
16. Let stand at room temperature.)

green beans, potatoes, orange juice, white wine vinegar, basket, fresh italian parsley, olive oil, capers

Taken from www.epicurious.com/recipes/food/views/potato-green-bean-and-cherry-tomato-salad-105159 (may not work)