Start by washing and halving the baby potatoes. You can choose to leave the skin on for added nutrients.

In a large pot, bring salted water to a boil. Add the potatoes and cook until they are tender, about 15-20 minutes. Test with a fork; they should be soft but not falling apart.

While the potatoes are cooking, prepare a bowl of ice water. Once the potatoes are done, drain them and add the green beans to the same boiling water. Cook for 2-3 minutes until they are vibrant green.

Immediately transfer the green beans to the ice water to stop cooking. This will ensure they remain crispy.

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.

In a large bowl, add the drained potatoes, green beans, diced cucumber, green onions, and parsley.

Pour the dressing over the top and gently toss until everything is well coated.

Let your salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.