Start by preheating the oven to 200 °C (400 °F).
Cube the potatoes, rinse in cold water and dry, spread out on a baking sheet, drizzle in olive oil, salt and pepper.
Pop potatoes into the oven for about 30 minutes or until golden brown and tender when you stick a fork in them.
Rinse the green beans, add to a pot of cold water, add salt, and bring to a boil. Cook al dente.
Slice the olives. Rinse the butter beans. Cut the red onion. Prepare the parsley.
In a bowl, combine the mustard, sugar, vinegar, salt, pepper and give a good whisk. Then add in the oil whilst stirring and incorporate well. Give it a taste and adjust accordingly.
In a large salad bowl, mix the greens, add in the olives, capers, red onion, butter beans, green beans.
Get your vegan aioli ready with the chimichurri spices.
Remove the potatoes from the oven, add to the salad.
Dress with the vinaigrette and drizzle over the aioli.
Top with parsley and enjoy!