Boil the Potatoes: Place the potatoes in a large saucepan and cover them with cold water. Add 1 tablespoon of kosher salt, then bring the water to a low boil. Cook for about 20 minutes, or until the potatoes are tender and can be easily pierced with a fork without becoming overcooked.
Cool the Potatoes: Remove the cooked potatoes from the water with a slotted spoon and transfer them to a cutting board. Allow them to cool to room temperature.
Cook the Green Beans: Using the same boiling water, cook the halved green beans for 2 to 3 minutes, until tender but still crisp.
Shock the Green Beans: Immediately transfer the cooked green beans to an ice bath to stop the cooking process. Once cooled, drain them thoroughly and pat dry with a clean towel.
Prepare the Dressing: Combine the olive oil, minced shallot, lemon zest, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, honey or maple syrup, kosher salt, and pepper in a small bowl or jar. Whisk until well combined.
Slice the Potatoes: Once the potatoes have cooled to room temperature, use a sharp knife to slice them in half lengthwise.
Assemble the Salad: Combine the sliced potatoes, green beans, feta cheese, chopped dill, chopped Kalamata olives, drained capers, and chopped parsley. Season with kosher salt and black pepper to taste.
Dress and Finish the Salad: Pour the prepared lemon-Dijon dressing over the salad and toss gently until the ingredients are evenly coated.
