Fill a saucepan with cold water and add the eggs. Pop the lid on and put on the hob on a medium heat, bring to the boil and leave to cook for 10 minutes once it starts boiling. Once the ten minutes is up drain the boiling water away and refill the saucepan with cold water to stop the eggs from cooking and to help them cool down. Leave them to cool.
Add the new potatoes to a saucepan and fill up with cold water to just cover the potatoes. Pop a lid on and bring to the boil.
At this point add the green beans and cook them on the boil for 3-5 minutes depending on how soft you like them. Remove them from the potato water and pop them in a bowl to cool.
Reduce the heat on the potatoes until the water is a nice simmer and cook for about 10 minutes more (10-15 minutes in total). Check they are cooked by piercing with a sharp knife. The knife should slide in gently showing they are cooked.
White the potatoes are cooking prepare the salad. Add the salad leaves to a serving dish, chop up the tomatoes and add them.
Gently remove the shells from the eggs and slice up the eggs and add them to the salad.
Mix everything together before adding the dressing.