Prep: 1. Boil eggs beforehand. Make: 1. Bring a large pot of salted water to boil. Have a large bowl of ice water ready. Add the beans and cook just until bright and crisp, 1-2 minutes. Using a slotted spoon, transfer directly into the ice bath. Let cool completely then drain. 2. Add the potatoes to the same pot of water and simmer until tender, about 10 minutes. Drain. 3. Meanwhile, make the dressing. Whisk the lemon juice and dijon. While whisking, add the olive oil in a very slow, steady stream. Season to taste with salt and pepper. 4. Arrange all of the remaining ingredients, in sections, on a large serving platter and drizzle with dressing. Serve immediately.