Green bean and potato salad

Ingredients for 4 servings:

• 500 g beans, green, cleaned, halved
• 250 g potatoes, waxy, small
• 80 ml extra virgin olive oil
• 3 tbsp vinegar (red wine vinegar)
• 3 clove(s) garlic, chopped
• 1 tbsp oregano, dried
• 1 tbsp parsley, freshly chopped
• 1 pinch(s) chili, red
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

This salad is tasty both at room temperature and chilled

Cook the beans in 2 liters of boiling salted water for 8 to 10 minutes until crisp and tender. Drain well and set aside. Boil the potatoes until tender, peel them, let them cool, and dice them. Add them to the beans. Add all the remaining ingredients to the vegetables and mix gently with a large spoon. Can be served either at room temperature or chilled.