Put red potatoes in a pot, cover with water, replace lid, and bring to a boil over medium high heat. Then add a liberal amount of coarse salt.
steam beans to crisp tender while the potatoes are cooking, about 5 minutes. cold shock the beans when they reach the desired doneness.
When potatoes are tender, about 12 minutes, remove from heat, drain and cold shock them until just cool enough to handle. Coarsely chop and return them to the warm pot. Add bell pepper, onion, mint, parsley, and vinegar. Add oil and stir the potatoes until they mash up a bit and the salad has a spoonable consistency. Season with salt and pepper, to taste and transfer to a serving bowl.