Cook the baby Yukon Gold potatoes in a pot of salted boiling water for 10-15 minutes until tender. Drain and cool before slicing.

Blanch the green beans in boiling water for 3-4 minutes until bright green and tender-crisp. Transfer to an ice bath, then drain.

In a mixing bowl, whisk together the whole-grain mustard, olive oil, cider vinegar, and kosher salt until smooth.

Combine the potatoes, green beans, olives, and escarole in the bowl with the dressing and toss gently to coat.

Arrange the salad mixture on a platter; top with halved hard-boiled eggs, anchovy fillets (if using), goat cheese, and pepper before serving.