Green Bean, Radish, and Herb Potato Salad

Directions

1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, combine the cooled potatoes, green beans, and radish slices.
4. In a small bowl, whisk together the olive oil, salt, and pepper. Pour the dressing over the potato mixture and toss to combine.
5. In a small saucepan, combine the white wine vinegar and Dijon mustard. Bring to a simmer over medium heat and cook for 2-3 minutes, or until slightly thickened.
6. Strain the dressing through a fine-mesh sieve into a bowl. Discard the solids.
7. Add the strained dressing to the potato mixture and toss to combine.
8. For the herb dressing, combine the chopped parsley, dill, garlic, salt, and pepper in a small bowl.
9. In a small bowl, whisk together the olive oil and herb mixture.
10. Pour the herb dressing over the potato salad and toss to combine.
11. Chill the salad in the refrigerator for at least 30 minutes before serving.