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Spring Onion, Parsley - Green Bean Potato Salad with Feta and Olives

1 pound small yellow or white potatoes

1 pound green beans, trimmed, cut into 1-inch pieces (~4 cups)

1/2 cup pitted Kalamata olives, halved

1 tablespoon finely chopped spring onion

1 tablespoon finely chopped parsley

2 tablespoons sherry vinegar

2 teaspoons fresh lemon juice

2 teaspoons Dijon mustard

3 tablespoons extra-virgin olive oil

2 ounces feta cheese, crumbled

Salt and fresh black pepper

Cook Potatoes and Beans: Add potatoes to a pot and cover with 2 inches of water. Season with salt — 1 teaspoon for every quart of water. Bring the water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or you can easily pierce them with a fork. Meanwhile, fill a large bowl with cold water and ice. When the potatoes are done, transfer them to the ice bath. When cooled, remove potatoes from the water and slice into 1/2-inch rounds. Bring the water that potatoes were cooked in back to a boil then add green beans. Cook 2 to 3 minutes or until bright green and crisp-tender. Set up a second ice bath. Transfer green beans to ice bath. Make Salad: Combine potatoes, green beans, olives, spring onion and the parsley in a large bowl. Make the dressing by whisking vinegar, lemon juice, mustard and olive oil until creamy. Add the feta cheese, stir well then season with salt and pepper. Pour over salad and toss to coat. Set the salad aside and wait 15 minutes before serving.

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