warm dijon potato salad with green beans

I don't like the typical (mayo-based) potato salad, i know, that's a crime when you are a southern cook. this potato salad, however, I love!!

3 pounds yukon or baby white potatoes

1 pound green beans, trimmed

1/2 cup mayonnaise

2 tablespoons whole grain dijon mustard

1 shallot minced

3 tablespoons red wine vinegar

30 grinds black pepper

1/3 cup packed finely chopped flat-leaf parsley

1. place the potatoes in a large pot and cover with cold water by at least a couple inches. salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. drain and rinse under cold water.
2. bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. strain them and run them under cold water to stop the beans from cooking.
3. in a mixing bowl combine the remaining ingredients and whisk until smooth.
4. cut the potatoes in half lengthwise and then into roughly 1 inch chunks. cut beans in half. toss the potato chunks in the dressing and then toss in the green beans and the parsley.