Potato, Cherry Tomato and Green Bean Salad

READY IN: 4hrs




  • 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).
  • 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.
  • Cut the small potatoes in half or quarters if the are fairly large.
  • In a small cup whisk together 2 tablespoons orange juice with 2 tablespoons vinegar; pour over the warm potatoes, and gently toss to coat.
  • Cool completely to room temperature or refrigerate, tossing occasionally.
  • Add in the green beans, cherry tomatoes halves, red onion and chopped parsley; mix to combine.
  • 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.
  • Season with salt and pepper.
  • Refrigerate for a minimum of 3 hours or more.
  • Delicious!