Add potatoes to a pot and cover with 2 inches of water. Season with salt — 1 teaspoon for every quart of water. Bring the water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or you can easily pierce them with a fork.

When the potatoes are done, transfer them to a strainer to cool. When cooled, slice into 1/2-inch rounds.

Bring the water that potatoes were cooked in back to a boil then add green beans. Cook 2 to 3 minutes or until bright green and crisp-tender. Strain and cool.

Combine potatoes, green beans, olives, spring onion and the parsley in a large bowl.

Make the dressing by whisking vinegar, lemon juice, mustard and olive oil until creamy. Season with salt, pepper, garlic powder, and onion powder. Pour dressing over salad and toss to coat. Set the salad aside and wait 15 minutes before serving.