Cook the hard boiled eggs in a small pot of water. Bring up to a boil. Reduce to a simmer, cover with a lid and simmer low for 10-12 minutes. Drain off the hot water and run cold water over the eggs until cool.

Cut any large potatoes to be about the same size as the smallest one. Place the red potatoes in a large pot of cold water. Bring up to a boil. Reduce to a simmer until the potatoes are tender and easily pierced with a fork. Remove and bring the water back up to a boil.

Trim the green beans and prepare a bowl of ice water. Blanch the beans in the same boiling water used for the potatoes.

While everything cooks, wash and dry the lettuce and cherry tomatoes (or chop the sun-dried tomatoes if using instead).

Whisk together the Dijon and vinegar. Slowly beat in the olive oil until a thick creamy dressing is formed. Season with salt & pepper.

Arrange the lettuce on a plate. Cut the potatoes and peeled hard boiled eggs into wedges. Place each salad item in a small pile throughout the lettuce, the potatoes, egg wedges, green beans, olives, tomatoes, and finish with a pile of the smoked salmon in the middle.

Drizzle everything with the dressing. Serve immediately.