1. Drain Pilchards from tomato sauce and set sauce aside (option: can be used to dollop on the salad at the end).
2. Cut potatoes in half and bring a pan of water up to a boil. Boil until soft.
3. For just hard-boiled eggs, bring a saucepan of the water to a boil. Reduce the heat so the water is at a rapid simmer. Gently lower the eggs into the water one at a time and cook for 7-8 minutes.
4. Remove the eggs from the water with a slotted spoon and run under cold tap water to cool slightly, 30-60 seconds.
5. Very gently tap the side of the egg on a hard surface and roll to remove the shell. Cut eggs in half lengthways.
6. In the same egg water, boil the green beans until cooked but still crunchy.
7. Rough chop the tomatoes.
8. Tear lettuce leaves into medium-sized pieces.
9. To make the vinaigrette, place all the ingredients in a jar with a lid and shake until all combined.
10. To assemble the salad, place the lettuce leaves in a bowl and toss in a little of the vinaigrette. Place onto the lettuce, the green beans, tomatoes, pilchards and boiled eggs and drizzle with the remaining dressing.