Potato Salad featuring Green Goddess Dressing

½ lb fresh green beans, trimmed
2 ½ lb cooked small boiling potatoes (mixture of red/white), quartered, cooled to room temperature
1 c mayonnaise
3 T Sparrow Lane Tarragon Champagne Vinegar
2 scallions, chopped
2 anchovy fillets, chopped or 2 t anchovy paste
1/3 c freshly chopped tarragon
½ t salt
½ t freshly ground black pepper
1/3 c crumbled bacon, topping

Cook beans in a saucepan of boiling salted water, uncovered until crisp-tender – about 4 minutes. Drain, then place bowl into a large bowl of ice and cold water to stop cooking. Drain again. Pat beans dry then cut on the diagonal into 1/2 inch pieces. Place in large bowl along with potatoes.
In a food processor pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt and pepper. Dressing should be a pale green and herbs should be well blended. Stir into potato mixture. Top with crumbled bacon.