Begin by cutting your Yukon Gold or Russet potatoes into wedges. Place them in a large pot of cold salted water, ensuring the water covers them fully. Bring the pot to a boil over medium-high heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender. Drain the potatoes and set them aside to cool slightly.

Preheat your oven to 430°F (220°C). In a mixing bowl, drizzle the drained potatoes with olive oil and season generously with salt and pepper. Spread the potatoes evenly on a lined baking sheet, ensuring they are in a single layer. Roast for approximately 40 minutes, turning them halfway through, until they are golden brown and crispy on the outside.

While the potatoes are roasting, prepare the vegetables. In a skillet, heat a tablespoon of olive oil over medium-high heat. Add the sliced red onion and sauté for about 5 minutes, or until they soften and become slightly translucent. Set the red onions aside and use the same skillet to cook the trimmed green beans for another 5 minutes, until they are vibrant and tender-crisp.

In a separate bowl, whisk together the apple cider vinegar, egg yolks, wholegrain mustard, dried Italian herbs, sugar, and lemon juice. Gradually stream in the remaining olive oil while continuously whisking until the vinaigrette is smooth and emulsified. Cover and refrigerate until you’re ready to serve.

In a large mixing bowl, combine the roasted potatoes with the sautéed red onions and green beans. Add the finely chopped fresh dill for a burst of flavor. Drizzle the tangy vinaigrette over the salad and gently toss everything together until evenly coated. Serve warm.