Potato Salad with Green Beans
Rinse potatoes thoroughly, cut into quarters or sixths and cook in salted boiling water until tender, about 25 minutes.
Rinse beans and snip off ends. Blanch in salted boiling water, 6-8 minutes. Rinse with cold water and let drain. Slice scallions crosswise into rings. Peel and finely chop garlic.
Heat oil in a pan. Add scallions and garlic and cook briefly. Coarsely chop capers and add to pan. Add broth and simmer about 5 minutes. Drain potatoes and transfer to a bowl, along with the scallion mixture and beans.
Rinse, halve, core and cut tomatoes into wedges. Mix tomatoes, olives and vinegar into the salad. Season with salt and pepper and serve warm or cold.