Step 1

Bring a medium-size pot of water with 1 teaspoon salt to the boil.

Step 2

Halve or quarter potatoes so they are all roughly the same size. Boil potatoes for 10-12 minutes until just tender (use the tip of a sharp knife to test doneness). Drop beans into boiling water with the potatoes and cook for a further 3 minutes. Drain potatoes and beans. Set aside.

Step 3

Soft-boil eggs: place eggs in a small pot of water, bring to a boil and cook for 4 minutes (time carefully!). Run eggs under cold water (to stop cooking process). Once cooled, peel off shells.

Step 4

In a large bowl (big enough to hold the salad), whisk all dressing ingredients together and season with salt and freshly ground black pepper. Toss potatoes, beans, tomatoes, olives and red onion with the dressing.

Step 5

To serve, divide salad between plates and top with flakes of salmon. Cut boiled eggs in half lengthways (the yolk should be ever so slightly runny) and place two halves on top of each plate.