Trim the ends of the green beans.

Cook green beans in boiling water for 4-5 minutes until crisp-tender.

Drain green beans and place in a bowl with ice water.

Peel red potatoes.

Cook potatoes until fork-tender, about 20-25 minutes.

Remove potatoes to a bowl.

Cut small potatoes in half or quarters if large.

Whisk 2 tablespoons orange juice with 2 tablespoons vinegar.

Pour the mixture over the warm potatoes and gently toss to coat.

Cool completely to room temperature or refrigerate, tossing occasionally.

Wash and halve cherry tomatoes.

Chop fresh parsley.

Slice or coarsely chop red onion.

Add green beans, cherry tomatoes, red onion, and parsley to the potatoes.

Mix to combine.

Whisk 6 tablespoons orange juice, 1 tablespoon white wine vinegar, and olive oil.

Pour over the potato mixture along with the capers.

Toss to combine.

Season with salt and pepper to taste.

Refrigerate for a minimum of 3 hours or more before serving.