This salad is great on its own, but you can add tuna or salmon and serve as dinner.
Put the potatoes in a medium saucepan and cover with water by about one inch. Bring to a boil and cook for 15-20 minutes, until tender. Remove potatoes with a slotted spoon.
Blanch the green beans in the same water used to boil the potatoes, about 2 minutes. Drain and place into an ice bath.
In a small bowl, mash the capers with the Dijon mustard and lemon juice. Whisk in the shallot, then slowly whisk in the olive oil. Season with salt and pepper.
On a large serving platter or individual plates, arrange torn lettuce leaves. Top with potatoes, green beans, hard-boiled egg halves and olives. Drizzle the dressing over the top and dig in.
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