Potato and Green Bean Salad

I love recipes that do not require measurements and this dish falls into that category.

Source: Food Buzz
2 pounds red and white potatoes, chopped into 1 inch cubes
3/4 pound green beans
2 cups cherry tomatoes
1 red onion, sliced
3 cloves garlic, minced
1/2 cup dill, chopped
1/2 cup parsley, chopped
Olive oil
Kosher salt

Boil potatoes in salted water until fairly soft but not mushy, approximately 10-15 minutes.

While potatoes boil, roast tomatoes and red onion in 400 degree oven until onions soften and tomatoes begin to burst, approximately 20-25 minutes.

When potatoes are ready, drain in a colander and place in a large bowl. Drop green beans into potato water and cook until bright green and firm, approximately 5 minutes. Drain and run under cold water to stop the cooking process. Add to the bowl with potatoes.

Once tomatoes and onions are done, stir into green beans and potatoes. Add garlic and herbs.

Just before serving, douse with olive oil and salt to taste.