Cook potatoes in boiling water until tender, about 15 minutes.
In a separate pot, cook beans for 3 minutes, drain and immediately submerge in ice water to stop cooking. Drain potatoes and set aside to cool.
In small bowl, whisk olive oil with vinegar. Season to taste with salt and pepper. When potatoes are cool, place in large bowl with drained beans and olives.
Rewhisk dressing and pour over salad. Toss to coat evenly. Sprinkle with parsley.
Serve when ready.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins