Potato Dill Salad

• 1 pound baby potatoes, left whole or sliced in half if large
• 1 1/4 teaspoons teaspoons salt, divided
• 1 pound green beans, ends trimmed
• 3 tablespoons red wine vinegar
• 1 anchovy
• 1 shallot, chopped
• 2 ounces Parmigiano Reggiano
• 2 tablespoons lemon juice
• 1/2 teaspoon freshly ground pepper
• 2/3 cup freshly chopped dill

1. In a large stockpot, cover potatoes with cold water. Add 1/4 teaspoon salt. Bring to a boil, reduce, and simmer 10-15 minutes until potatoes are cooked through. Using a slotted spoon, remove potatoes from water and set aside. Return water to a boil. Add green beans. Cook until just tender, 3 minutes. Drain and rinse under cold water. Chop into 1-inch pieces.
2. In a food processor or blender, puree oil, vinegar, mustard, anchovy, shallot, Parmigiano Reggiano, lemon juice, remaining 1 teaspoon salt, and pepper.
3. In a large bowl, toss potatoes, beans, and dill with dressing. Serve immediately or refrigerate up to 3 days.

potatoes, salt, green beans, red wine vinegar, anchovy, shallot, lemon juice, freshly ground pepper, freshly chopped

Taken from food52.com/recipes/48562-potato-dill-salad (may not work)