Potato Salad Niçoise

By Sunset
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3/4 pound green beans, cut into 2-in. lengths

3 pounds small red potatoes, scrubbed

1/4 cup white wine vinegar

1/4 cup extra-virgin olive oil

1/2 medium red onion, slivered, rinsed, and drained

3 lemons

2 cups mayonnaise

2 tablespoons Dijon mustard

2 medium garlic cloves

About 1/2 tsp. kosher salt

Freshly ground black pepper

2 tablespoons drained capers

1 cup pitted Niçoise olives

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