Summer Lemon Potato Salad

2 pounds small yellow potatoes (Yukon Gold if possilbe), cut into
1-inch cubes
8 ounces wax beans, trimmed and cut into 1-inch pieces.

DRESSING
1/4 cup fresh lemon juice
2 T. whole-grain mustard
1 egg yolk
1 T grated lemon zest
1 teasopoon salt
Freshly ground black pepper, to taste
1/3 cup extra virgin olive oil
1/3 cup snipped fresh chives

1.  Place the potatoes in a medium-size saucepan, and cover with cold
    water.  Bring to a boil, reduce the heat, and simmer until tender,
    10 minutes.  Drain, rinse under cold water, and drain
    again.

2.  Bring a saucepan of lightly salted water to a boil, and
    add the beans.  Reduce the heat, and simmer until tender, 5
    minutes.  Drain, rinse under cold water, and drain again.

3.  Prepare the dressing:  In a large bowl, whisk together the lemon
    juice, mustard, egg yolk, lemon zest, salt, and pepper.  Slowly
    whisk in the oil.  Then stir in the chives.

4.  Toss the potatoes and beans in the dressing and serve warm.

8 portions.

Lynn doesn't use the egg yolk.  When asked siad don't peel the potatoes.