Clean and cut green beans about 2 inches in length, cook until tender but firm about 1 lb. Boil, peel and cut in chunks about 5 potatoes. Cut in wedges 2 or 3 according to size. Sliced red onion according to taste. Sprinkle with olive oil, vinegar, garlic powder, oregano, salt and pepper to taste. Serve chilled. Great for picnics.