In a large pot of boiling salted water, cook potatoes until almost tender, about 6 minutes.

Add green beans to pot; cook 2 to 4 minutes, until green beans are crisp tender and potatoes are just tender. Drain.

In a large deep skillet, heat 2 tablespoons of the oil over medium-high heat. Add ham, cook, stirring frequently, 3 to 5 minutes, until golden brown. Remove from heat. Let cool 2 minutes.

Add scallions, remaining oil, lemon juice, mustard, mayonnaise, salt, pepper and 2 tablespoon water to ham until well blended.

Add potatoes, green beans and dill; toss and serve.