Wash the potatoes and chop them into bite sized pieces of roughly the same size.
Place potatoes into a medium pot, cover with cold water, and a pinch of salt, and bring to the boil. Reduce the heat to medium-low, and simmer for about 8-10 minutes, until the potatoes are just barely tender.
When the potatoes are just about done, toss the beans into the pot so they get a quick cook.
Drain the potatoes and beans in a colander and rinse with cold water. Set aside to drain and cool.
While the potatoes are cooking you can hard boil your eggs. For this recipe I like the eggs just slightly under done, so I'd stop at the 7 minute mark rather than 9. Run the eggs under cold water to stop cooking, then peel and quarter them.
To make the vinaigrette, combine the crushed garlic, olive oil, cider vinegar, mustard, and sugar in a small jar and shake, shake, shake it up. If you find it to be on the thick side (I do) add 1-2 Tbsp of water to thin it out.
Arrange the lettuce, potatoes, beans, tomato, and eggs on a platter or on individual plates. Scatter some olives and torn basil leaves over the top. Drizzle the dressing over the top, sprinkle with salt and pepper, and serve.