Place the quartered potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 10-12 minutes. Drain and set aside to cool.
In a separate pot of boiling water, blanch the green beans for about 3-4 minutes until they are tender-crisp. Drain and immediately plunge them into a bowl of ice water to stop the cooking process. Drain again and set aside.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper.
In a large bowl, combine the cooled potatoes, green beans, red onion, and parsley. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
Refrigerate the salad for at least 30 minutes to allow the flavours to meld. Serve chilled and enjoy!
