Potato & Green Bean Tangy Salad

Bring to a boil in a large Dutch oven over medium-high heat,  potatoes, water to cover, and 1/4 cup of the salt. Reduce heat to medium-low, and cook until just fork-tender about 8 minutes. Add french green beans, and cook until the beans are tender/crisp about 1 minute. Drain well; cool completely, about 30 minutes. Transfer into a large bowl and cover with plastic wrap; chill until ready to use.

In a medium bowl, whisk together lemon zest and lemon juice, shallot, Premium White Balsamic vinegar, mustard, pepper, remaining 1 teaspoon salt, and 1 tablespoon of the chopped dill; gradually add Frantoio-Leccino EVOO 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 radishes, remaining fresh dill, and remaining dressing. Sprinkle with chives.