Boil Potatoes:

Place potatoes in a large sauté pan and pour in cold water to submerge by 2 inches. Set over medium-high heat and bring to a boil; then add 1 teaspoon salt. Lower heat to medium and simmer until easily pierced with a fork, roughly 20 minutes.

Transfer Potatoes:

With a spider or slotted spoon, move potatoes to a bowl and let them cool a bit.

Cook Green Beans:

Put green beans into the still-boiling water and cook until tender-crisp, about 3 minutes. Meanwhile, fill a bowl with ice and water.

Ice Green Beans:

Using a spider or slotted spoon, transfer green beans into the ice bath and chill fully. Drain and dry in a salad spinner.

Toss Potatoes in Vinaigrette:

In a large bowl, whisk the Dill Vinaigrette. Halve the still-warm potatoes (cut or tear them) and add to the vinaigrette; toss to coat evenly.

Mix All Ingredients:

Add green beans, olives, chopped herb (chives, parsley or tarragon), and garlic; toss to mix. Adjust seasoning with salt and pepper as desired.