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Green Bean and Red Potato Salad

Eileen Goltz | Pareve

Ingredients

1 pound green beans, cut to about 2 inches in length
6 or 8, small to medium sized red potatoes
1 small red onion, diced
4 tablespoons of olive oil
2 tablespoons of red wine vinegar
1/2 teaspoon dried oregano, or 2 tablespoons chopped fresh oregano
1/2 to 1 cup sliced black olives
salt and pepper to taste


Instructions

Boil green beans until tender crisp 5 to 7 minutes. Remove from the heat immediately and plunge them into cold water. In another pan boil potatoes in water until tender, cool and then cut the potatoes into small cubes. Place

the green beans and potato cubes into a bowl. Add the red onion, olive oil, vinegar, oregano and olives, and toss well. Can be served warm, at room temperature or cold.