Preheat oven to 425 degrees.

Cut potatoes in half, then cut each half into 8 quarters. Place potatoes on foil lined baking sheet. Drizzle the potatoes with 1 tablespoon of the olive oil and sprinkle the 1/4 teaspoon of sea salt on top. Using hands, toss the potatoes together with the olive oil and sea salt until well coated. Spread out on the baking sheet and bake for approximately 30-35 minutes, or until a light golden brown on the edges. Turn the potatoes periodically during the baking process.

While the potatoes are cooking, trim the green beans then cut them in to approximately 1/2 inch pieces and steam in a pot for about 4 minutes or until tender crisp. Run water over the green beans after removing from heat to stop the cooking process, then set aside.

Make the dressing by combining the 1/2 cup of olive oil, lemon juice, and golden balsamic vinegar in a bowl. Season to taste with sea salt and fresh ground black pepper.

Once the potatoes are done, combine them in a large bowl with the green beans, chopped onions and olives, and the dressing. Place in refrigerator for 30 minutes or more to cool before serving. Garnish with chopped green onions if desired.