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PREPARATION:Place the potatoes in a medium saucepan, cover with cold water,
add a pinch of salt, cover pan, and bring to a boil. Continue
boiling until the potatoes are about 2/3 done, about 14 minutes. Add
the green beans and boil until both beans and potatoes are just cooked. Let cool until cool enough to handle. Cut the potatoes into 1-inch cubes, leaving their skins on; place in a large bowl. Cut the green beans into 1-inch lengths and add to the potatoes. Add the onion rings, green pepper, celery, and parsley. In a small bowl, combine well the oil, vinegar, and oregano. Salt and pepper to taste. Pour the dressing over the vegetables and toss gently but well. Serve at room temperature.
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