String Bean and Potato Salad

Spanish flavors (sherry vinaigrette) on a salad composed of potatoes, string beans, garlic, olives, scallions, and fresh oregano (I used marjoram because that's what I had and it's close enough).

I tasted this just after it was pulled together and had mixed feelings -- but Annie is right -- this is a salad (like most potato salads) that just needs some time to assert itself.

Served as the side dish to Annie's Spanish style pork kebabs with romesco sauce. Appetizer is some Campo Montalban cheese, a few Marcona almonds and some olives.

Recipe is a little confusing in that she has you chop two garlic cloves and toss them into the water in which the potatoes are boiled. And then later you are apparently supposed to fish the garlic out of the water and toss it in the salad. If the recipe called for smashed garlic, I might have fished it out, chopped it up and tossed it in (that's what I'll do next time I make this) -- but I was not going to mess around with trying to get chopped garlic out of a pot of hot water. I just chopped up a couple more cloves.