Mediterranean Potato Salad  INGREDIENTS:  2 cups green beans (1/2 pound)  5 cups red potatoes (10 medium), cubed  1 (2-1/4 ounce) can black olives, sliced  1/3 cup capers, drained  3 tablespoons fresh parsley, chopped  2 to 3 tablespoons fresh dill, chopped  2 to 3 teaspoons freshly-ground pepper  1 teaspoon salt  2 tablespoons freshly-squeezed lemon juice or balsamic vinegar  1/4 cup olive oil TO PREPARE:  Clean beans, snap off ends and break into 1-inch pieces. In a saucepan over high heat, blanch beans for 5 minutes, until bright green. Drain, rinse under cold water and set aside.  In a large stockpot over high heat, boil potatoes in lightly salted water for 10 to 15 minutes until tender (do not peel). Cool and cut into cubes.  In a large bowl, combine beans, potatoes, olives, capers, parsley, dill, pepper, salt, lemon juice and olive oil and toss. Chill for at least 2 hours. Remove from refrigerator 1/2 hour before serving to allow the flavors to blend.  SERVES 6 TO 8  Click here to download printable recipe