Place all ingredients in a jar with lid and shake well or in a small food processor and blend until smooth. Set aside.
for the salad:
Wash potatoes. If large, cut into large chunks. If small, cut into wedges. Place in a pot filled with water and bring to a boil. Cook until fork-tender.
Place trimmed and halved green beans in a pot with water and bring to a boil. Cook until fork-tender.
In the meantime, bake bacon by placing the strips on a parchment paper or aluminum foil lined large baking sheet. Bake for 10 to 12 minutes in 400 degrees F, until crisp. Remove onto a paper towel lined plate and cool. Chop or crumble.
When veggies are ready, strain and cool to room temperature. They still should be warm.
Place vegetables in a large bowl. Add bacon. Pour the dressing over the salad and stir in gently to coat.