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Simmer green beans in salted water 2 to 3 minutes, until bright green and barely tender. Remove with slotted spoon or wire-mesh skimmer, and transfer to bowl of ice water. Drain and set aside. Add potatoes to same pot of salted water, and simmer 12 minutes until tender.
Meanwhile, heat ½ tablespoon olive oil in small skillet. Add sliced garlic and sauté until golden brown and crispy. Remove with slotted spoon and set aside.
Drain potatoes, halve smaller ones and quarter larger ones. Whisk together olive oil, lemon juice, and mustard in large bowl. Add potatoes, beans, and red onion. Gently toss. Season with sea salt and top with crispy garlic and chopped parsley.