Directions:In a large pot, bring 4 quarts of water with 2 teaspoons salt to a boil and add potatoes. Return to a boil and cook for five minutes. Add string beans and boil for 10-15 minutes more or until potatoes are just barely done. Immediately strain and refrigerate uncovered in a large bowl for 20-30 minutes, or until potatoes are cool enough to handle. Add olive oil, vinegar, oregano, salt and pepper and toss together. Tossing gently by hand is best to make sure everything is evenly coated without breaking the potatoes too much. Refrigerate covered for at least one hour or up to overnight before serving. Makes 6 servings.