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Boil the potatoes: Place the potatoes and 1 tablespoon of salt in a large pot. Cover with cool water by 1 inch, then cover and bring to a boil over high heat. Uncover, reduce the heat to medium, and simmer until the potatoes are cooked through and easily pierced with a knife, about 10 minutes. Do not drain.
Quick-pickle the red onion: Meanwhile, place the red onion in a large bowl. Pour the vinegar over the onions, toss to coat, and set aside.
Blanch the green beans: When the potatoes are ready, add the green beans and continue to simmer until the green beans are bright green and crisp-tender, 1 to 2 minutes. Drain the potatoes and green beans in a colander. Rinse briefly under cold water until the potatoes are cool enough to handle but still warm.
Make the dressing: Add the olive oil, oregano, remaining ½ teaspoon salt, and several grinds of black pepper to the bowl of quick-pickled onion and stir well to combine.
Assemble the salad: Halve the potatoes, place them in the bowl, and toss to coat in the dressing. Add the green beans, tomatoes, and olives and toss well to combine. Let sit for 10 minutes to allow the vegetables to absorb some of the dressing, then taste and season with additional salt and pepper as needed. Enjoy warm or at room temperature. Love the recipe? Leave us stars and a comment below!