Salad with Potatoes and Green Beans

Prepare an ice bath. Boil a pot of salted water. Add the green beans and cook for 1-2 minutes until bright green and crisp-tender. Drain and cool in the ice bath. Drain again and dry with paper towels. Set aside.

Put the potatoes in a small pot with water to cover. Add salt and boil. Cook until easily pierced with a knife, about 12 to 15 minutes.

While the potatoes cook, whisk red wine vinegar, lemon juice, mustard, olive oil, garlic, oregano, cayenne or black pepper, and salt to taste in a small bowl.

Drain the potatoes and move them to a large mixing bowl.

Pour 1/4 cup of the vinaigrette over the potatoes and let them cool to room temperature.

Add the green beans, sliced red onion, olives, and feta cheese to the cooled potatoes. Gently toss together. Add more dressing if desired.

Decorate with lemon slices and chopped fresh parsley.