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Cook
potatoes in a large pot of boiling salted water until fork-tender, 5–8 minutes. Transfer
potatoes to a strainer to drain.
Boil beans in same water until crisp-tender, 5 minutes.
Toss
potatoes with olive juice and olives; let sit 10 minutes. Add beans and 3 Tbsp. reserved vinaigrette, then toss to coat and season with
salt and pepper
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