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Peel the potatoes and cut them in half.
Cut the onions in half, then pull away the skins, leaving the roots intact so the onion halves hold together.
Top and tail the beans and cut them in half, too.
Working in a pan big enough to accommodate everything, cover the potatoes with water, add salt and bring to a steady boil for five minutes.
Add the onions and continue cooking for 20 minutes, adding the beans after 10; by the end of the cooking, the potatoes should be tender to the point of a knife.
Drain everything.
Use scissors to snip away the onion roots, so the onion halves fall into bits, and put these in a shallow bowl along with the potatoes and beans.
Use a fork to break up the potatoes and onions – how much you mash depends on what you fancy.
Whisk the olive oil and vinegar with a pinch each of dried oregano and salt, then pour the dressing over the vegetables and toss well.
Grind over a generous amount of black pepper and serve.