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Add the chopped potatoes to a large pot. Bring to a boil and cook until almost tender. Add the green beans in the last 3 minutes of cooking.
Once potatoes and beans are cooked, drain the water, then add extra-virgin olive oil and a good pinch of salt, tossing to combine well in the pot.
In a large bowl, combine the mayonnaise, Greek yoghurt, capers, caper brine, celery, pickles, green chilli, pickled chilli, red onion, lemon juice, salt and pepper. Mix well.
Add the potatoes and beans to the bowl and gently toss until well coated.
Add fresh dill, mix again, then season with extra pepper & salt.
Serve on a platter, ready to share.