Potato-Green Bean Salad

• 2 tablespoons red wine vinegar
• 2 tablespoons fresh oregano, chopped
• 1 teaspoon garlic, minced
• 12 teaspoon salt
• 12 teaspoon ground pepper
• 14 cup extra virgin olive oil
• 12 small red onion, thinly sliced
• 1 lb red new potato, unpeeled
• 8 ounces green beans, cut diagonally into thirds
• 16 kalamata olives, pitted and sliced lengthwise
• 23 cup feta cheese, crumbled

1. In a small bowl, whisk together all the vinaigrette ingredients except oil; slowly whisk in oil.
2. Place onions in another small bowl; cover with cold water.
3. Let stand while preparing salad; drain.
4. Cut potatoes into 1/2-inch-thick slices; halve slices.
5. Cook in large pot of boiling water 10 to 12 minutes or until tender.
6. With slotted spoon, remove potatoes from water, draining well; reserve cooking liquid in pot.
7. Place potatoes in large bowl.
8. Add half of the vinaigrette; toss gently to combine.
9. Add green beans to same pot of boiling water; cook 4 to 5 minutes until just tender.
10. Drain; rinse under cold running water.
11. Pat dry; add to potatoes.
12. Stir in remaining vinaigrette.
13. Add olives, cheese, and onions; stir gently to combine.
14. Serve at room temperature.

red wine vinegar, fresh oregano, garlic, salt, ground pepper, extra virgin olive oil, red onion, red new potato, green beans, olives, feta cheese

Taken from www.food.com/recipe/potato-green-bean-salad-135513 (may not work)