Amazingly Tangy Potato-Green Bean Salad

AMAZINGLY TANGY POTATO-GREEN BEAN SALAD
3 lbs. baby red potatoes, quartered or halved
¼ c. plus 1 t. kosher salt, divided
8 oz. French green beans, trimmed and cut into 2” pieces
Zest from 2 lemons
¼ c. fresh lemon juice
1 shallot, minced
1 T. white wine vinegar
1 T. Dijon mustard
Black pepper
1 c. loosely packed fresh dill, chopped and divided
2/3 c. olive oil
½ c. thinly sliced radishes
2 T. thinly sliced chives

1. Place potatoes in pot and have water cover them and add ¼ c. salt and bring to boil. Cook until fork tender.
2. Add the beans and cook for about just 1 minute. Drain well and cool completely.
3. Transfer to large bowl and cover with plastic wrap. Chill until ready to use.
4. Whisk together lemon zest and juice, shallot vinegar, mustard, pepper, remaining salt and 1 T. chopped dill in a bowl.
5. Gradually add olive oil in slow, steady stream, whisking until smooth.
6. Gently toss together potato-green bean mixture and ½ c. of dressing and let stand 30 minutes.
7. Before serving, gently stir in radishes, remaining fresh dill and dressing. Taste for seasoning.
8. Sprinkle with chives.