1 1/2 lbs. red potatoes, unpeeled, cut in 1" pieces
1 lb. green beans, cut in half crosswise
2 green onions, thinly sliced
3 celery ribs, thinly sliced
2 oz. green olives
6 oz. ripe olives
1/2 tsp. oregano
1/4 tsp. garlic powder
3/4 c. salad oil (or olive oil)
1 1/4 c. red wine vinegar
Salt & pepper to taste

Cook potatoes just until tender; in separate pot, cook green beans just until tender. Drain and chill both. Add onions, celery, olives and oregano. Combine oil and vinegar. Add to mixture. Add salt and pepper to taste. Refrigerate until served.