The green beans and keeping the potatoes unpeeled add the needed fiber in this non-traditional potato salad.
In a large pot of boiling water, cook green beans and potatoes about 7 minutes or until crisp-tender. Drain and place only the beans in cold water to stop cooking process. Drain and set aside. In a large salad bowl, combine green beans, potatoes and onions.
For dressing, in a small bowl, whisk together olive oil, vinegars, garlic powder and sugar. Pour dressing over vegetables and toss to coat well. Refrigerate one hour prior to serving.