In a large pot, place your small yellow or red potatoes and cover them with cold salted water. Bring the pot to a boil and cook for about 10–15 minutes, until fork-tender. Drain and cool slightly before slicing.

Refill the pot with fresh water, bring to a boil, and add the green beans. Blanch for 2 minutes, then swiftly drain and plunge into ice water.

On a serving platter, arrange the sliced potatoes and green beans. Add the cooked white beans, halved hard-boiled eggs, artichoke hearts, sliced radishes, cherry tomatoes, and olives evenly.

In a small bowl, combine lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper. Whisk until well-emulsified.

Drizzle the vinaigrette over the salad, ensuring all components are coated. Sprinkle with chopped parsley before serving.

Let the salad sit for a few minutes before serving to allow flavors to mingle. Serve at room temperature for best flavor.