Potato Cherry Tomato And Green Bean Salad

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The orange juice really brings out a nice kick to this salad. Plan ahead this needs to chill for a minimum of 3 hours before serving. I sometimes add in crumbled feta cheese. I suggest to double this recipe, it is really a delicious salad! All ingredients can be adjusted to suit taste.

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Steps

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Cook the beans in a saucepan of boiling water until just crisp-tender (about 4-5 minutes.

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Drain and place in a bowl with icewater.

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Set aside.

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Cook the potatoes until fork-tender , about 20-25 minutes , depending on the size of the potatoes.

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Remove to a bowl.

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

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In a small cup whisk together 2 tablespoons orange juice with 2 tablespoons vinegar.

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Pour over the warm potatoes , and gently toss to coat.

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Cool completely to room temperature or refrigerate , tossing occasionally.

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Add in the green beans , cherry tomatoes halves , red onion and chopped parsley.

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Mix to combine.

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In a small cup whisk remaining 6 tablespoons orange juice and 1 tablespoon white wine vinegar and olive oil.

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Pour over the potato mixture in the bowl along with the capers.

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Toss to combine.

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Season with salt and pepper.

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Refrigerate for a minimum of 3 hours or more.

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Delicious !.

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Ingredients

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fresh green beans, small red potatoes, orange juice, white wine vinegar, cherry tomatoes, fresh parsley, red onion, olive oil, capers, salt and black pepper