Three-Color Potato Salad

Course Side Dishes Total Time Under 1h

Ingredients in this Recipe

1 small red onion, halved through the stem end, then sliced crosswise very thin
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1 ½ pounds small new potatoes, preferably in assorted colors such as red, purple, and yellow, scrubbed (peeling optional)
1/3 cup chopped fresh flat leaf parsley
2 large ripe tomatoes, cored and cut into ½ inch dice
2 tablespoons capers, drained
About 4 cups cold water
About 8 ounces fresh green beans or wax beans, or a combination of both, trimmed, blanched, and cut into 1 inch lengths (1 ½ cups)
Freshly ground black pepper
Pinch dried red pepper flakes
Salt
¼ cup extra virgin olive oil
½ cup Kalamata olives, pitted and halved

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