Slice the onion and put it in a bowl with water and ice. Let it sit for a minimum of half an hour.

Wash the potatoes well and boil them with all their skins on in cold salted water.

Let them cook for about 25 to 30 minutes. Check the cooking from time to time with the help of a toothpick.

As soon as they are cooked, peel them, let them cool, then cut them into chunks. Avoid overcooking them to prevent them from falling apart later.

Cut off the ends of the green beans, wash them, and steam them for 5 minutes or in salted water for 10 minutes.

In a small bowl, prepare the dressing with extra virgin olive oil, balsamic vinegar, and oregano.

Drain and squeeze the onion well.

Compose the salad in a large bowl by placing the peeled and chopped potatoes, well-drained green beans, and dried onion.

Add the dressing with the oil and mix well. Allow to rest in the refrigerator.