Ingredients:

1/4 cup extra-virgin olive oil
1/2 cup white wine vinegar
1 red onion; 1/2 minced and 1/2 chopped
3 Tbsp Urban Accents Normandy Fine Herbs
2-1/2 lbs Yukon Gold potatoes, unpeeled, cut into 1/2-inch cubes
1 lb green beans, trimmed, cut in 1-1/2" pieces
1 cup Kalamata olives, pitted and cut in half lengthwise
1/4 cup drained capers

Directions:

In medium bowl, whisk together oil, vinegar, minced red onion and Normandy Fine Herbs; set aside.  Fill a large pot with 1" of water and bring to boil.  Place potatoes in large steamer basket over boiling water and steam until potatoes are just tender, about 12 minute.  Transfer to large bowl.  Cook green beans in large saucepan of boiling salted water until crisp-tender, about 5 minutes.  Drain and plunge into ice-water bath to stop cooking.  Turn green beans out onto paper towels to thoroughly dry.  Add greens bean, chopped red onion, olives and capers to potatoes.  Pour dressing over mixture and toss gently so everything is coated evenly.  Salt and pepper to taste.