Place potatoes in a 1-1/2-quart microwave-safe casserole dish. Top with green beans. Sprinkle with the 1/4 teaspoon salt. Cover and micro-cook on 100% power (high) for 7 to 9 minutes or until potatoes are tender, stirring once. Drain potato mixture.
For vinaigrette, in a screw-top jar combine the oil, shallot, vinegar, parsley, mustard, rosemary, the 1/8 teaspoon salt, and pepper. Cover and shake well.
In a bowl combine potato mixture, vinaigrette, and olives; toss gently to coat. Transfer salad to serving bowl. Serve immediately or chill completely and serve cold. Makes 4 servings.