Warm potato salad with green beans, capers, and truffle dressing

I whipped this up the other day when we had absolutely nothing to eat in the house except a potato and some smoked string cheese. It was fast, easy, and absolutely delicious.  (You can leave out the cheese to make it vegan.)

Salad:
2 large potatoes, or 2 pounds of fingerling or another variety
Small handful green beans
4 oz smoked mozzarella cheese

Dressing:
1 Tb truffle scented oil
3 Tb olive oil
2 Tb white wine vinegar or Champagne vinegar
1 tsp mustard
1 Tb capers with 1 tsp caper brine
Pinch dried tarragon (optional)
Agave nectar or honey to taste (about a half teaspoon)
Salt and pepper to taste

Boil or microwave the potatoes until tender.  I prefer microwave--pierce all over with fork and nuke about 6 minutes per potato.  Boil or steam green beans until tender, but still bright green.  Cut mozzarella into half inch cubes.  Cut potatoes into one inch cubes (while still hot--you might want to hold it with an oven mitt).  Put potato cubes in bowl and quickly combine with mozzarella so the cheese becomes slightly melted.  Whisk together dressing ingredients.  Cut green beans into 1 inch pieces.  Add dressing and green beans to potatoes, stir to combine, and serve immediately.