Dressing: Put yogurt, mayonaise, pickle juice, apple cider vinegar, agave or sugar and tapitio in a medium size bowl. Whisk ingredients together. Finely mince shallot and garlic in food processor, add to yogurt mixture and whisk well, add salt and pepper, set aside.
Remove stems from basil and finely julienne leaves. Set Aside.
Bring enough salted water with a bay leaf to cover potatoes to a boil. Meanwhile dice potatoes into 4 or 6 pieces depending on size of potatoes. Add to boiling water and cook about 15 minutes, potatoes should be somewhat crisp. Remove and set on a cookie sheet or flat pan to partially cool.
Bring salted water to a boil in a 2 qt. saucepan. Wash and remove ends from string beans, cut into 2 or 3 pieces, depending on size of beans. Put into boiling water and cook about 5 minutes, remove immediately and place in ice cold water to stop cooking. set aside.
Place half potatoes in bowl, add half of string beans and half of basil, then cover with ample amount of dressing. Add remaining potatoes, string beans and dressing....
Sprinkle with remaining basil. Let sit at least half hour to meld flavors.