VINAIGRETTE: In a pint jar fitted with a lid, combine red wine vinegar, 1/4 cup olive oil, and mustard. Add the finely chopped olives, shallots, capers, tarragon, sugar if using, and 1⁄4 teaspoon pepper; shake to combine.
Place potatoes in a large microwave-safe bowl. Poke a small hole in each potato. Cover and microwave until just tender, about 6-8 minutes; set aside until cool enough to handle then cut in half lengthwise.
In a separate large bowl, toss the potatoes and green beans with remaining 1 tablespoon olive oil and 1⁄4 teaspoon each salt and pepper.
GRILLED SALMON: Preheat grill to medium-high.
Pat salmon dry with a paper towel. Drizzle fillet with olive oil and then sprinkle with salt and black pepper. Grill skin side down, covered, until opaque throughout about 10 to12 minutes; transfer to a cutting board.
While the salmon is grilling, add the potatoes and green beans to a grill basket and cook, covered, until tender and begin to char about 4 to 5 minutes per side, then add to the bowl with the dressing and toss.
TO ASSEMBLE: Using a fork, flake the salmon into big chunks, discarding the skin. Display salad on a platter for self serving or divide the lettuce, eggs, potatoes, green beans, and salmon among the plates, spooning over any remaining dressing.