Potato, Green Bean and Cherry Tomato Salad

Ingredients

• 1-1/4 pounds slender green beans, trimmed
• 2 tablespoons chopped fresh Italian parsley
• 2 pounds small red-skinned new potatoes, quartered
• 1/3 cup olive oil
• 6 tablespoons drained capers
• 8 tablespoons fresh orange juice
• 3 tablespoons white wine vinegar
• 1- 1-pint basket cherry tomatoes, halved 

Directions

Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well. Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently. Add green beans, tomatoes and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.)