1 pound green beans
1 pound red potatoes, preferably tiny baby potatoes, unpeeled
1 red onion, chopped
1 clove garlic, minced
2 tablespoons wine vinegar
1 tablespoon fresh oregano leaves (or 1 teaspoon dried)
Freshly ground pepper to taste
1/2 cup plain yogurt or mayonnaise

Cut the green beans in 1″ pieces and steam until they are crisp-tender. Cut the potatoes into bite-size cubes (leave baby potatoes whole) and cook them until they are just tender, about 10-15 minutes. Drain, rinse in cold water to stop the cooking; chill. When ready to serve, toss the potatoes with the remaining ingredients.

4-6 servings