Potato Green Bean Salad with Olives and Feta Cheese

Place thinly sliced red onion in a large bowl.
Prepare an ice bath. Bring a small pot of salted water. Cook the green beans for 30 seconds to 1 minute or until bright green. Drain and transfer to the ice bath. Pat dry with paper towels and set aside.
Place potatoes in a small pot with salt and bring to a boil. Cook the potatoes until easily pierced with a knife.
Meanwhile, whisk together the red wine vinegar, lemon juice, mustard, olive oil, garlic, oregano, cayenne and salt to taste in a small bowl.
Drain the potatoes, add to bowl with onions, drizzle with ¼ cup vinaigrette and let cool to room temperature.
Add the green beans, olives, feta cheese and toss with more dressing as desired. Garnish with lemon slices.

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