Boil the whole potatoes until tender, then drain and let cool.

Chop the cooled potatoes into bite-sized pieces.

In a pot, blanch the green beans in boiling water for 3-4 minutes, then transfer to ice water to stop cooking.

In a large mixing bowl, combine the chopped potatoes, green beans, red onions, dill pickle relish, chives, and dill.

In a separate bowl, whisk together oil, red wine vinegar, mayo, sour cream, salt, dijon mustard, and black pepper to make the dressing.

Pour the dressing over the potato and green bean mixture and toss gently to combine.

Chill in the refrigerator for at least 30 minutes before serving.