Ingredients
1
1/4 pounds slender green beans, trimmed
2
pounds small red-skinned new potatoes, quartered
8
tbsp fresh orange juice
3
tbsp white wine vinegar
1
1-pint basket cherry or teardrop tomatoes, halved
2
tbsp chopped fresh Italian parsley
Directions
1.
Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well.
2.
Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently.
3.
Add green beans, tomatoes, and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil, and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)
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