String Beans Patata

By mirelsonp

This room-pemperature salad is great any time of year, especially in the summer.

Ingredients

• 1 pound tiny new potatoes
• 1 pound green beans, trimmed
• 1/4 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon snipped fresh oregano
• 2 cloves garlic, minced
• 1/4 to 1/2 teaspoon crushed red pepper

Preparation

Step 1

Fill a 4-quart Dutch oven halfway with salted water; bring to boiling. Halve the smallest new potatoes; quarter any larger new potatoes. Add potatoes to boiling water. Return to boiling; reduce heat. Cover; cook for 6 minutes. Add beans. Return to boiling; reduce heat. Cover and cook for 4 to 6 minutes or until beans are crisp-tender and potatoes are tender.

In a large bowl, combine oil, vinegar, oregano, garlic, and crushed red pepper. Drain beans and potatoes well. Add beans and potatoes to the oil/herb mixture; toss gently to coat. Let stand at least 30 minutes or until mixture is room temperature. Season to taste with salt.