Submerge the green beans in a pot of boiling salted water and cook them until just tender, about 5-7 minutes. Drain the green beans.
Boil the potatoes whole in a different pot of salted water. Cook them until they are tender to the core, about 15-20 depending on the size of the potatoes. Once they are tender, drain the potatoes and allow them to cool enough to be able to handle them. Cut the potatoes into cubes or slices.
Make the dressing by vigorously whisking the olive oil, mustard, vinegar, sea salt, and pepper together.
Evenly divide the green beans, potatoes, olives, tomatoes, and eggs amongst four plates. Drizzle 1-2 tablespoons of dressing over each bowl. Serve warm, cold, or at room temperature.