Nasturtium, Green Bean And Potato Salad

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1 pound small new potatoes or fingerlings, scrubbed

1/4 cup plus 1 teaspoon olive oil

Sea salt

1 pound fresh green beans, trimmed

1 1/2 tablespoons white balsamic vinegar

1/2 teaspoon Dijon-style mustard

1/3 cup fresh chopped dill (may substitute fresh thyme, parsley or tarragon)

1 tablespoon capers, drained

Freshly ground black pepper

24 to 30 organic nasturtium flowers, coarsely chopped, plus a few whole blossoms for garnish

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