Provençal Potato Salad

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1 1/4 pounds small red potatoes

1 cup (1-inch) pieces green beans

1 cup cherry tomatoes, halved

1/4 cup finely chopped red onion

2 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

2 tablespoons whole-grain Dijon mustard

1 tablespoon fresh thyme leaves

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons chopped fresh parsley

9 kalamata olives, pitted and quartered

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