Bring a large stock pot of water with a dash of salt to a boil.

Once boiling, add potatoes and boil for 15 minutes or until potatoes are tender but still firm. Try poking with a fork to test.

While potatoes are cooking, massage sliced onions to soften them a bit.

In a large bowl, add mustard, red wine vinegar, olive oil, grated garlic, and honey and stir. Add onions.

Once potatoes are cooked, transfer potatoes with a slotted spoon to the bowl with the dressing and onions. Do not pour out the water from the stock pot. Allow the potatoes to sit on the onions to cook and soften them a bit.

Add green beans to the stock pot of hot water. Return to a boil for 4 minutes or until bright green. Drain the green beans and immediately plunge them in a bowl of ice water.

Add green beans to the potatoes, onions, and dressing. Add a generous amount of fresh cracked pepper and sea salt to taste. Add in fresh rosemary.

Gently mix potatoes, green beans, onions, rosemary, and dressing, coating all of the vegetables lightly in the dressing.