Potato and Green Bean Salad

0 Put the baby red potatoes in a large saucepan filled with salted water. Place the pan over high heat and bring it to a simmer. Simmer the potatoes until they are easily pierced with a fork, about 15 minutes. Add the green beans to the pot with the potatoes and simmer them together for 3 more minutes (the green beans should be slightly tender but still have some crunch). 
1 Drain the potatoes and green beans and let them cool slightly in the colander.
2 While the vegetables cool, in a large mixing bowl, whisk together the olive oil, vinegar, mustard, salt, sugar, and garlic until smooth and even. If serving the salad the same day it’s made, whisk in the dill. 
3 Add the potatoes and green beans to the dressing and gently fold everything together. Refrigerate the salad for at least an hour and up to a day. (Note: If you didn’t add the dill to the dressing, gently stir it into the salad just before serving.)