| 1 | pound thin Green Beans |
| ½ | pound S |
| small Boiling Potatoes (halved or quartered depending on size) | |
| ¼ | cup Black Olives (chopped) |
| 2 | Hard Boiled Eggs (chopped) |
| 2 | tablespoons Fresh Oregano (chopped) |
| ¼ | cup Red Wine Vinegar |
| ½ | cup Extra-Virgin Olive Oil |
| salt and pepper |
1. Blanch green beans and shock in ice bath. Boil potatoes until tender. Chop hard boiled eggs to desired shape.
2. Cut green beans into thirds and add to a large salad bowl along with boiled and cooled potatoes, olives, eggs, and chopped oregano.
3. Drizzle with red wine vinegar and olive oil to taste. Season with salt and pepper.
4. Refrigerate until ready to use. Can be made ahead of time.