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1
Preheat the oven to 375 degrees F. Toss together the potatoes and 2 tablespoons oil; sprinkle with salt and red pepper flakes. Place in a single layer on a baking sheet and roast until tender, crisp and browned, 30 to 40 minutes.
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2
While the potatoes are baking, bring a pot of well-salted water to a boil, over medium heat. Set up a bowl of ice water and season it with salt. Add the beans to the boiling water and cook them until they are tender, about 5 to 6 minutes. Bite a bean to be sure they are properly cooked. When the beans are cooked, put them immediately in the bowl of salted ice water to stop the cooking. When they are cold, remove them from the water and let them drain well in a colander. Cut them in half and dry with paper towels.
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3
In a saute pan heat the remaining 1 tablespoon oil on medium-low and saute the shallot for a few minutes until soft and translucent; add the beans, turn to coat and warm through; then turn of the heat and let stand until ready to assemble the salad.
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4
In a small mixing bowl combine mayonnaise, mustard, vinegar, lemon juice, garlic, black pepper and parsley; whisk until smooth. As soon as potatoes are roasted, toss together in another, large bowl, beans, potatoes, scallions and celery root sticks; add about 3/4 of the dressing and stir to combine well, taste and adjust the seasoning; add some more dressing, if needed. Transfer to a serving dish, sprinkle with parsley and serve while is still warm or at room temperature.
