Step 1

Bring a large pot of well-salted water to a boil over high heat. Add whole potatoes and cook for about 20 minutes until tender and easily pierced with a fork. Drain the potatoes in a colander and rinse with cold water. Place on a tray to cool at room temperature or in the refrigerator.

Step 2

While the potatoes cook, mix together the dressing. In a medium bowl, whisk together chives, dill, oil, red wine vinegar, mayo, sour cream, salt, dijon mustard, and black pepper. Place in the refrigerator to chill and allow the flavors to meld.

Step 3

Fill a medium bowl with ice and water, set aside. Next, fill a large pot few inches of water and bring to a boil (I use the same one I cooked the potatoes in). Add the green beans and cook for 30 seconds to 1 minute or until all green beans are bright green but still crisp. Drain into a colander and immediately submerge into the prepared bowl of ice water. Set sit for at least 5 minutes. Drain.

Step 4

Take the cooled potatoes and chop into bite size pieces, about 1 inch.

Step 5

In a large bowl add potatoes, green beans, red onions, dill pickle relish, and dressing. Stir until fully mixed. Serve immediately or chill for up to 24 hours.