-
1
Bring a stockpot and saucepan (or other egg-boiling pot) full of salty water to a boil. Add the potatoes, whole, and cook until nearing fork-tenderness. Add the green beans and cook until just soft and the potatoes are also soft, but not mushy. Shock the green beans under cold water to arrest the cooking.
-
2
In the meantime, pierce the broad side of each egg with a pin to allow air to release, and lower them into boiling water very gently. Cook 12 minutes for barely-hard yolks, 15 for fully hard-boiled. If necessary, broil the chicken breast with a little salt and olive oil.
-
3
While everything is cooking, make the mayonnaise. In a food processor or blender, add the yolk, lemon juice, salt, and 1/4 cup oil. Turn it on and add the rest of the oil in a thin stream, and blend in the herbs. Alternatively, whisk the non-oil ingredients (including herbs) with a couple tablespoons of sunflower oil to create a good emulsion, then add the rest of the oil very slowly, whisking briskly, until the oil is incorporated and the texture is right.
-
4
Peel and slice the egg in half, then those into thirds. Cut the potatoes into reasonable chunks. Both the egg and potato should have just a hint of warmth. Put everything on top of the mixed greens, if using, into a large, shallow bowl or dish, pour the mayonnaise over, and toss gently. Finish with lots of black pepper.
