Place potatoes in a large saucepan, cover with cold water, and add the salt. Bring to a low boil until tender, about 20 minutes. Remove potatoes with a slotted spoon and place on a cutting board to cool.

Cook green beans in the same water for 2 to 3 minutes or until tender but still crisp. Transfer beans to an ice bath to stop cooking.

To make the dressing, combine olive oil, shallot, lemon zest, lemon juice, red wine vinegar, Dijon mustard, garlic, honey, salt, and pepper in a small bowl or jar. Whisk together.

Slice the cooled potatoes in half lengthwise.

Drain the green beans and pat dry.

In a large bowl, combine potatoes, green beans, feta, dill, olives, capers, and parsley.

Pour the dressing over the salad and toss to combine. Season with salt and pepper to taste. Garnish with extra dill and feta cheese. Serve.