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RECIPE OF THE WEEK #416

Potato Green Bean and Cherry Tomato Salad

1 1/4 pounds slender green beans, trimmed
2 pounds small red-skinned new potatoes, quartered
8 tablespoons fresh orange juice
3 tablespoons white wine vinegar
1 1-pint basked cherry or teardrop tomatoes, halved
2 tablespoons chopped fresh Italian parsley
1/3 cup olive oil
6 tablespoons drained capers

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. 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. 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 with salt and pepper. Add to salad and toss to combine.

Can be made 2 hours ahead. Let stand at room temperature. Serves 6.