Dilly Garden Potato Salad | America's Test Kitchen

Ingredients

• 1/2 cup extra-virgin olive oil
• 3 tablespoons lemon juice
• 1 1/2 tablespoons Dijon mustard
• 1 small shallot, minced
• 1/2 teaspoon ground black pepper
• 8 ounces green beans, ends trimmed and cut into 1 1/2-inch pieces
• 1 1/2 tablespoons table salt
• 2 pounds red potatoes, scrubbed and cut into 1 1/2-inch pieces
• 1/4 cup chopped fresh parsley leaves
• 2 tablespoons chopped chives
• 2 tablespoons chopped fresh dill leaves