Potato Salad with Green Beans, Artichokes, Red Peppers & Olives

Ingredients

• Kosher salt and freshly ground black pepper
• 1 14-oz. can water-packed artichoke hearts or bottoms, drained and quartered
• ¹/₃ cup extra-virgin olive oil
• 1-½ lb. red-skinned potatoes, scrubbed and cut into ¾-inch pieces
• ½ cup crumbled goat cheese
• 2 Tbs. red-wine vinegar
• ½ cup Kalamata olives, pitted and halved
• + 4 more ingredients
• • ½ lb. green beans, trimmed and cut into 2-inch lengths
  • ½ cup roasted red pepper strips (about 3 oz.), cut into 2-inch pieces
  • ½ tsp. dried oregano
  • 4 to 5 scallions, finely chopped, white and green parts separated

Combine the vinegar and oregano in a small bowl; season with salt and pepper. Whisk in the olive oil and taste for seasoning. Bring a large saucepan of well-salted water to a boil over high heat. Add the beans and boil until just tender, about 4 min. Using a strainer, scoop out the beans and rin...

View full recipe at Fine Cooking