Boil the potatoes in salted water.

Steam the trimmed and chopped green beans, adding salt.

Once the potatoes are cooked and cooled, peel and slice them into rounds or half-rounds, depending on size and preference.

Boil the eggs in water.

Once the vegetables are cooled and the eggs are cooked and cooled, cut the tomatoes into wedges and assemble the salad.

Season the salad and chill until ready to serve.