1 c. fresh cut green beans or 1 c. frozen cut green beans
1 lb. whole sm. red potatoes
3/4 c. crumbled Feta cheese
3/4 c. sliced black or green olives
1/3 c. coarsely chopped green onion
1/4 c. chopped red or green pepper
2 tbsp. lg. capers, drained (optional)
3/4 c. thinly sliced radishes

DRESSING:

1/3 c. olive or salad oil
2 tbsp. snipped fresh parsley or 2 tsp. dried basil (crushed)
1 tbsp. fresh snipped tarragon or 1 tsp. dried (crushed)
2 tbsp. white wine vinegar
2 tsp. lemon juice
1 clove garlic, minced
1/8 tsp. ground red pepper
Dash of salt

Mix well and refrigerate.

Salad: Cook beans until just done (they should be firm and retain their bright green color). Drain and cool. Cut potatoes in half or quarters (larger potatoes). Add potatoes to boiling salted water and cook until done but still firm. Drain and put into large bowl.

Add remaining ingredients to bowl (except radishes) and chill. Do not toss until potatoes are well chilled. Cover and chill for several hours or overnight. Pour dressing over salad 2 hours before serving and toss to coat. Before serving or transporting, stir in radishes.