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Bring a large pot of salted water to a boil. Cook the fingerling potatoes until fork-tender, about 15–20 minutes. Use a slotted spoon to remove from the water and transfer to bowl to cool.
In the same water, cook the green beans just until tender, about 2–3 minutes. Immediately plunge them into an ice bath to preserve their bright color and crispness.
Meanwhile, in a large bowl, whisk together the olive oil, lemon zest and juice, shallots, garlic, red wine vinegar, honey, and whole-grain Dijon mustard.
Slice the cooled potatoes lengthwise or into bite-sized chunks. To the large bowl, add the potatoes, green beans, Mezzetta® Non-Pareil Capers, Mezzetta® Sliced Greek Kalamata Olives, dill and oregano. Toss to combine and serve.