1 lb Fresh green beans, tips removed, halved
1/2 lb Small potatoes, unpeeled
1/3 cup Olive oil
3 Tbs Wine vinegar
2 to 3 Garlic cloves, chopped
1 Tbs Dried oregano
1 Tbs Chopped fresh parsley
1 pinch Dried red pepper flakes, optional
Salt, to taste
Black pepper, freshly ground, to taste


Cook the beans in 2 quarts of salted water for 8 to 10 minutes, until tender. Drain and place on a serving platter. Boil the potatoes until tender. Drain (do not rinse), let cool, and then cube, leaving the skin on. Add to the green beans. Using a large spoon, gently toss the beans and potatoes with the remaining ingredients. Serve the salad at room temperature or refrigerate for a marinated flavor.