Place the diced potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.

Drain the potatoes in a colander and let them cool slightly.

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

In a large bowl, combine the warm potatoes, green beans, red onion, and bacon. Drizzle with the dressing and toss gently to coat.

Sprinkle with fresh parsley before serving.