Potato and Green Bean Salad


  • Salad
  • 1 pound green beans, cut into 2-inch lengths, cooked tender-crisp, and kept warm
  • 4 large potatoes, cooked until just soft, peeled, cubed, and kept warm
  • 2 scallions, sliced
  • Dressing
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 small red onion, thinly sliced into rings
  • 1 large garlic clove, crushed (may add more to taste)
  • 1/2 teaspoon oregano
  • Salt and pepper to taste


  1. Place the beans, potatoes, and scallions in a medium bowl and set aside.
  2. Combine all the dressing ingredients in a jar. Shake well and pour over the vegetables. Toss gently to mix ingredients well.
  3. Cover the salad and chill it for several hours or overnight.
  4. Serves 6.