This Fresh Twist on Classic Potato Salad Will Steal the Show at Your Next Cookout

Ingredients (15)

• 2 pounds (907 g) small waxy potatoes, such as baby yellow potatoes, halved, if larger than 2 inches, quartered  
• 2 tablespoons, plus 1/2 teaspoon (11 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume 
• 6 ounces (170 g) green beans, preferably haricot verts, trimmed and cut into 1 1/2 inch lengths
• 2 large eggs
• 6 tablespoons (90 ml) mayonnaise
• 6 tablespoons (90 ml) sour cream
• 3 tablespoons (about 7 g) packed fresh dill fronds, plus more to garnish
• 1/4 cup (about 7 g) packed fresh basil leaves, plus more to garnish
• 2 teaspoons (10 ml) fresh lemon juice from 1 lemon
• 1 1/2 teaspoons Dijon mustard
• 1 oil-packed anchovy fillet
• 1/8 teaspoon black pepper
• 2 tablespoons (about 10 g) minced chives, plus more to garnish
• 1 tablespoon (about 5 g) minced tarragon leaves
• 1/2 fennel bulb (about 8 ounces; 227 g), cored, outer layers removed, and thinly sliced