Salad with potatoes and green beans

Ingredients:

• 900 g red-skinned potatoes
• 225g green beans, stems removed
• 1/2 cup pitted and thinly sliced ​​Gaeta or Kalamata olives
• 2 cloves of garlic
• Coarse salt
• 1/4 - 1/3 cup sherry vinegar
• 1/4 - 1/3 cup extra virgin olive oil
• 1/2 bunch fresh oregano leaves, finely chopped
• 3 feathers green onion, sliced ​​into rings diagonally
• A pinch of red hot pepper flakes

Preparation:

1. Place the potatoes and garlic in a saucepan and cover with generously salted water. Bring the water to a boil and simmer over medium heat for 20 minutes, until the potatoes are tender when pierced with a fork. Drain.
   
   When the potatoes are cool enough to handle but still hot, carefully cut them in half (being careful not to peel the skins) and place them in a large bowl. Finely chop the garlic and add it to the potatoes along with 2 tablespoons of vinegar and 2 tablespoons of olive oil, season with salt. (It's important to keep the potatoes hot so they fully absorb the vinegar and olive oil and are properly seasoned.)
2. Meanwhile, bring another saucepan of well-salted water to a boil. Prepare a bowl of ice water and generously salt it. Add the beans to the boiling water and cook for 5-6 minutes, until tender (taste to ensure they're done).
   
   Drain the beans and immediately transfer them to cold water to stop them from cooking under their own temperature (this is called "thermal shock"). Once they've cooled, drain the beans and pat them dry. Cut them in half.
3. Add the beans, olives, oregano, green onions, and red pepper flakes to the bowl with the potatoes. Mix thoroughly. Taste and adjust seasonings as desired. Add the remaining olive oil and vinegar, if desired.
   
   This salad is delicious when prepared right away, but it will be even better if you let it sit for at least 1 hour at room temperature.