In early summer I think of this salad, as a locally grown salad and new potatoes are particularly important for this salad. Traditionally this salad is served with bread.
Cook small new potatoes and beans until tender. Drain and leave to cool. Quarter or slice the cooked potatoes.
Peel and quarter the cooked eggs.
Arrange the seperated lettuce leaves, potatoes, beans and olives on a serving platter.
Give the quatered eggs on top and trickle over the dressing.