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Cook the potatoes: Add 2 pounds Yukon Gold potatoes to a large pot and cover with cold water by about 1 inch. Bring to a boil and season generously with salt. Cook until the potatoes are almost tender, about 15 to 20 minutes, depending on their size. During the last 5 minutes, add 8 ounces green beans. Drain well and let cool for about 10 minutes. Peel the potatoes if desired, then cut them into bite-size pieces.
Make the piccata dressing: In a large bowl, whisk together ¼ cup extra virgin olive oil, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 to 2 cloves garlic, 2 tablespoons capers, 1 teaspoon salt, and black pepper to taste.
Toss the salad: Add the warm potatoes, green beans, ½ small red onion, 2 tablespoons capers, and ¼ cup fresh parsley to the bowl with the dressing. Toss gently until everything is evenly coated.
Finish and serve: Transfer to a serving platter or bowl. Top with ¼ cup sliced almonds and extra lemon zest. Serve warm or at room temperature.