Boil whole, unpeeled potatoes in salted water until tender, about 15 minutes until knife tender.

With a slotted spoon and transfer the potatoes to a bowl.

Save the cooking water to blanch the string beans.

While the potatoes are cooking, prepare the rest of the ingredients.

Combine the tomatoes and onions in a bowl.

Season generously with salt and pepper, 1 tsp oregano and drizzle with olive oil.

Mix well. Cover and set aside.

Bring the potato cooking water back to a boil.

Blanch the green beans about 2-3 minutes.

Drain in a colander. Run the beans under cold water to stop the cooking process.

Cut into 2-inch pieces on a diagonal.

Set aside.

This is an optional step.

In a small pan, heat 1 tbsp olive oil.

Add the capers. Watch out as they will splatter.

Fry for a minute, they will soften and open up.

Drain on a piece of paper towel.

You can skip this step and add them straight from the jar.

In a large bowl, add olive oil and vinegar.

Season with salt, pepper and 1 tsp oregano. Whisk to combine.

Cut the cooked potatoes in half and add to the bowl. Mix gently.

Add the green beans, marinated tomato onion mixture, capers and olives. Mix again.

Taste for seasoning.

Serve at room temperature.