Ingredients

• 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 basket cherry or teardrop tomatoes, halved
• 2 tablespoons chopped fresh Italian parsley
• 1/3 cup olive oil
• 6 tablespoons drained capers

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Instructions

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.)