This green bean potato salad is a riff off your standard mayo potato salad with an "upgraded" dressing and some additional veggies and herbs.
- In a large glass bowl, whisk together the mayonnaise, vinegar, honey, Dijon and lemon zest and juice until incorporated. Slowly drizzle in the olive oil until emulsified. Season with salt and black pepper; taste and adjust seasoning, if necessary. Set aside.
- Bring a large pot of water to a boil. Add the potatoes and cook 4-5 minutes, then add the green beans and cook another 2-3 minutes or until potatoes and green beans are just barely fork tender. Drain and rinse with cold water.
- Add the potatoes, green beans and hard-boiled eggs to the bowl with the dressing and toss to coat. Refrigerate at least an hour. Toss with parsley and fresh chives and/or dill and serve.