Prepare an ice bath by filling a medium bowl with ice and cold water.

In a pot, bring salted water to a rolling boil. Add green beans and cook for 3–4 minutes, then transfer to the ice bath.

In the same pot, boil salted water again and add small white potatoes. Cook for 15–20 minutes until fork-tender, then drain and cool slightly.

Whisk together balsamic vinegar, Dijon mustard, minced garlic, and a pinch of salt in a small bowl. Slowly drizzle in extra virgin olive oil while whisking until emulsified.

Slice cooled potatoes in half and place in a large mixing bowl. Add blanched green beans and gently mix.

Pour dressing over the salad and toss gently to coat. Sprinkle chopped chives and freshly cracked pepper on top before serving.