Cook diced potatoes on cookie sheet at 400 degrees for 25-30 minutes until soft. Remove and let cool.
In large bowl combine oil, lemon juice, salt, pepper, garlic, thyme, and whisk.
Add cooled green beans to dressing.
Add cooled potatoes to dressing.
Add onion, soppressata, fresh mozzarella, cherry tomatoes and parmesan cheese. Toss gently with spoon, cover and place in refrigerator until ready to serve.