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Cut potatoes into 1 inch pieces, in large pot place the potatoes and cover with cold water and add a bit of salt. Bring to a boil and let simmer for an additional 10-15 minutes until just tender. Strain the potatoes and set aside to cool. To blanch the green beans, fill a large pot with water and bring to a boil, add 1/2 teaspoon salt. Add the fresh green beans and cook for 4-5 minutes until just tender. Scoop the beans out with a slotted spoon and rinse under cold water.
To make the vinaigrette, whisk together mustard and vinegar, slowly whisk in the olive oil, add salt and pepper to taste.
In large bowl combine the green beans, dressing, dill and scallions. Gently fold in the potatoes to combine.
Serve at room temp.
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