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Ingredients 3/4 pound fingerling potatoes (or new potatoes) 1 1/4 teaspoons coarse salt, divided, plus more to taste 1 tablespoon Dijon mustard 2 tablespoons minced shallots 1 tablespoon chopped fresh parsley 1/4 teaspoon freshly ground black pepper 1/3 cup red wine vinegar 1 cup extra-virgin olive oil 8 ounces French string beans (haricots verts), trimmed 4 large eggs, room temperature 1 small head butter lettuce (such as Boston or bibb), leaves separated 1 cup halved red cherry tomatoes 8 ounces oil-packed tuna, drained and flaked 1 2-ounce can flat anchovy filets packed in oil, drained (optional) 1/4 cup black French olives (such as Nioise) 1 tablespoon capers, drained Instructions Add the potatoes to a large pot and cover with cold water by a few inches

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