Potato & Green Bean Salad w/ Lemon Vinaigrette

The recipe for this is based on Giada de Laurentiis' "Warm Vegetable Salad" which I have previously made. The big difference is that I like this served cold and I have made some minor changes to the recipe. So here is how I make it:

Potato & Green Bean Salad w/ Lemon Vinaigrette

Ingredients:

• approx 1 cup jarred roasted red peppers, drained and roughly chopped
• 1 1/2- 2 pounds assorted red and/or white new potatoes or yukon gold potatoes
• 3/4 pounds green beans, trimmed and cut in half
• 1 bunch scallions, sliced
• 1 T dried parsley flakes
• 3-4 cloves garlic, minced
• 1 T dried oregano
• 1 t dried basil
• 2 lemons, zested and juiced
• 2 tablespoons white wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon table salt
• 1/2 teaspoon freshly ground black pepper
• cayenne pepper or red pepper flakes, optional

Directions:

Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender. Remove the potatoes to a cutting board and let cool to room temperature. Add the green beans to the pot. Cook the green beans until tender, about 5 minutes. Pour green beans into a strainer and rinse with cold water to help them cool off faster. Place in a large bowl and let cool to room temperature. When cool, cut the potatoes into chunks. Place in bowl along with cooled green beans, roasted red peppers and scallions.

In a small bowl combine the parsley, garlic, oregano, basil, lemon juice and zest, white wine vinegar, cayenne or red pepper flakes if using, salt and pepper. Whisk in the olive oil. Pour over vegetables and gently mix until veggies are evenly coated. Can be served warm, room temperature, or cold, but I prefer to serve this cold. This might be good with some parmesan cheese on it.