Begin by bringing a large pot of salted water to a rolling boil over high heat.

While the water comes to a boil, wash the small red potatoes thoroughly and cut them into uniform, bite-sized chunks.

Add the potato chunks and whole garlic cloves to the boiling water. Cook for about 15 minutes until tender.

Drain the potatoes and garlic in a colander, cool slightly, and press the garlic to release its flavor.

In a large mixing bowl, combine chopped green garlic, sliced green onions, flat-leaf parsley, olive oil, white wine vinegar, and honey. Mix well.

Gently add the warm potato chunks to the dressing and toss carefully. Allow to rest for about 10 minutes.

Chill the potato salad in the refrigerator for about 30 minutes before serving.