Potato, Cherry Tomato and Green Bean Salad

• fresh green beans, ends trimmed↗1 1⁄2 lbs
• small red potatoes, peeled↗2 1⁄2 lbs
• orange juice (or to taste)↗8 tablespoons
• white wine vinegar (or to taste)↗3 tablespoons
• baskets cherry tomatoes, washed and halved1 pint
• chopped fresh parsley (or to taste)3 tablespoons
• small red onion (sliced or coarsely chopped)↗1
• olive oil↗1⁄3 - 1⁄2 cup
• capers, drained (or to taste)↗5 -7 tablespoons
• salt and black pepper

Step-by-step instructions

1. 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. 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. 3

   Cut the small potatoes in half or quarters if the are fairly large.

4. 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. 5

   Cool completely to room temperature or refrigerate, tossing occasionally.

6. 6

   Add in the green beans, cherry tomatoes halves, red onion and chopped parsley; mix to combine.

7. 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. 8

   Season with salt and black pepper.

9. 9

   Refrigerate for a minimum of 3 hours or more.

10. 10

    Delicious!