French Potato Salad
3 pounds baby red potatoes (quartered or halved, depending on size)
1/4 cup plus 1 tsp. kosher salt, divided
8 ounces haricots verts (French green beans), trimmed and cut into 1 1/2-inch pieces
1 teaspoon lemon zest plus 1/4 cup fresh juice (from 2 lemons)
1 tablespoon minced shallot (from 1 shallot)
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
1 cup fresh dill, chopped and divided
2/3 cup olive oil
2 tablespoons thinly sliced chives
Place potatoes in large pan. Add water to cover, and 1/4 cup of the salt. Bring to a boil. Reduce heat to medium-low, and cook until just fork-tender about 8 minutes. Add beans, cook about 1 minute. Drain well; cool completely, about 30 minutes.
Whisk together lemon zest and lemon juice, shallot, vinegar, mustard, pepper, remaining 1 teaspoon salt, and 1 tablespoon of the chopped dill in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.
Gently toss together potato-green bean mixture and 1/2 cup of the dressing, and let stand 30 minutes. Before serving, gently stir in remaining fresh dill, and remaining dressing. Sprinkle with chives.