2 pounds new or red potatoes, unpeeled
1 pound fresh green beans
4 medium tomatoes, cut into bite-sized chunks
½ cup chopped red onion
½ cup extra virgin olive oil
Salt and freshly ground black pepper to taste
3/4 teaspoon garlic powder
1/4 cup balsamic vinegar (optional)
Cut the potatoes into bite-size chunks; place them into a pot and fill the pot with enough water to cover them. Cover the pot and cook over medium heat until they are just tender but firm when pierced with a fork, about 15 to 20 minutes. Do not overcook them, or they will turn to mush in the salad. Drain them in a colander and cool them off under cold running water. Drain well and place them in a large serving bowl.
Bring a medium pot of water to a boil. Snip off the ends of the green beans. If the beans are very long, snap them in half. Add the beans to the boiling water and cook until they are crisp-tender, about 10 to 12 minutes. Drain them and cool them off under cold water; drain well.
Combine the green beans with the potatoes in a large serving bowl. Add the tomatoes, onion, and oil. Season the mixture with salt, pepper, and garlic powder and mix well. Add the vinegar, a little at a time, tasting it as you go along, until it is to your liking. The more you put, the more bite it will have. (If you are using vinegar, do not use an aluminum bowl.)
Gently toss everything, cover the bowl, and chill for about 2 hours. Allow it to come to room temperature and toss again before serving. Taste for seasoning. Add a little more oil if it is too dry.
Keep leftovers tightly covered in the refrigerator up to 5 days.
Makes 6 to 8 servings.