3 lbs. baby red potatoes, quartered or halved, depending on size
1/4 c. plus 1 t. kosher salt, divided
8 oz. haricots verts, trimmed and cut into 1-1/2" pieces
1 t. lemon zest plus 1/4 c. fresh lemon juice (2 lemons)
1 shallot, minced
1 T. white wine vinegar
1 T. Dijon mustard
1/4 t. black pepper
1 c. loosely packed fresh dill, chopped and divided
2/3 c. olive oil
3 radishes, thinly sliced
2 T. thinly sliced chives
Bring potatoes, water to cover, and 1/4 c. of the salt to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low and cook just until fork-tender but not falling apart, about 8 minutes. Add haricots verts and cook until beans are tender-crisp, about 1 minute. Drain well; cool completely. Transfer to a large bowl and cover with plastic wrap; chill until ready to use.
Whisk together lemon zest, lemon juice, shallot, vinegar, mustard, pepper, remaining 1 t. salt, and 1 T. of the chopped dill in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.
Gently toss together potate-green bean mixture and 1/2 c. of the dressing; let stand 30 minutes. Before serving, gently stir in radishes, remaining fresh dill, and remaining dressing. Sprinkle with chives.
Serves 8.
Adapted from Southern Living magazine, August 2017, p. 155.
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