Boil the Potatoes: Place the potatoes in a large pot, cover with cold, salted water, and bring to a boil. Simmer for 12-15 minutes until fork-tender, then cool slightly and cut into bite-sized pieces.

Cook the Green Beans: In another pot, boil salted water. Add green beans and cook for 4-5 minutes until bright green and tender-crisp. Drain and plunge into ice water.

Whisk the Dressing: In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, minced garlic, honey, salt, and pepper until emulsified.

Combine the Vegetables: Drain green beans and pat dry. In a large bowl, combine warm potatoes and green beans.

Dress the Salad: Pour dressing over the vegetables and gently toss to coat.

Add Fresh Herbs: Sprinkle chopped parsley over the salad and toss gently.

Serve and Enjoy: Serve warm, at room temperature, or chilled as you prefer.