This is a vegan Nicoise-type salad with boiled potatoes, but the green beans are roasted with garlic.

Bring a large pot of water to a boil.  Wash 1 lb. of Potatoes and drop into the water whole.  Boil for 10 minutes, or until the potatoes can be pierced with a knife.  Prepare a cold-water bath.

When the potatoes are done, drain, rinse and then plunge into the cold water.  When they are cool, dice them.

Trim the ends off 1/2 lb of Green Beans.   Toss with 1 T. olive oil and 1/2 t. salt and arrange in a single layer in a cast-iron skillet or baking sheet.  Roast at 425 degrees until the beans are blistered and tender.

Peel and mince 3 cloves of garlic. Toss the garlic with the green beans while the pan is still hot.

Thinly slice red onion to make 1/2 C. (optional) and macerate with 1 t. red wine vinegar.

Dice 1/2 lb. of tomatoes, toss with 1/2 t. salt and let sit for 5 minutes. Combine in a large bowl with the onions and vinegar, then add 2 T. olive oil and 1 T. dijon mustard plus lots of black pepper.

Toss the tomato/onion/mustard mixture with the warm green beans and diced potatoes along with 1 T. capers and 3 T. pitted nicoise olives.