INGREDIENTS

MAIN SALAD

1 Head of Iceberg Lettuce, Chopped
2 Tomatoes, Diced
1/2 - 1 White Onion, Sliced into Rings
3 Russet Potatoes
1 Can Black Olives (Pitted)
1 Can Green Beans
Water for Boiling

DRESSING

2 tsp. Minced Garlic (I use the garlic out of the jar)
2 tsp. Basil
2 tsp. Oregano
2 tsp. Parsley
1/2 tsp. Salt
1/2 tsp. Black Pepper
1/2 Cup Vegetable Oil
1/4 Cup White Vinegar

NOTE: This recipe serves 8 people.  So, if you are making for approximatel 4 people, you can cut the recipe in half.

DIRECTIONS

Wash and score the potatoes down the center to make it easier to peel after cooking.
Place the potatoes in a medium/large sauce pan, cover with water, and bring to a boil.
Cook until they are fork tender.  You don't want them to be too hard, but you don't want them mushy either.
While the potatoes are cooking, chop the lettuce, dice the tomatoes, and slice the onion.
Open the cans of green beans and olives. Rinse and drain well.
Once the potatoes are finished cooking, rinse in ice cold water, peel the potatoes, and chop into bite size pieces. Set aside to cool.
Place the lettuce, tomatoes, onions, cooled potatoes, green beans and olives in large bowl.
Add the garlic, basil, oregano, parley, salt, pepper, white vinegar, and olive oil to the bowl.
Toss all together until the seasonings are evenly distributed.  
Taste, add more salt and pepper if necessary.
Enjoy!