This is from my book, Amy's Table: Food for Family and Friends. The book was published in 2007 and I'm still making it!
Like most potato salads, this tastes best made a day ahead. Make it easily with a little advance prep. When roasting potatoes for another meal, roast extra. Blanch extra green beans when making another meal, too, and refrigerate until ready to assemble the salad.
2 pounds small red new potatoes, scrubbed and cut into quarters
Olive oil as needed
1 pound fresh green beans
1/4 cup olive oil
1/4 cup white wine vinegar
1 teaspoon sugar
1 clove garlic, minced
1 teaspoon salt
3/4 cup mayonnaise
1 tablespoon fresh dill, chopped, plus more for garnish
1/3 cup chopped sweet onion
2 ribs celery, chopped
2 hard-boiled eggs, peeled and chopped