Hard boil the 4 eggs - I do it like this: Poke a hole with a pin in the bottom of the raw eggs, place them in a pan, add a Tbsp of baking soda and cover the eggs with cold water, bring them to a boil and let boil for 2 minutes. Turn off the heat, cover and let sit for 10 minutes. Remove them from the pan and place in a bowl of really cold water (or ice water) for 5 minutes. Remove and peel
Place a large pot of water on the stove and turn the heat on high to bring to a boil
While the water is heating, wash and trim the "haricots verts" - fancy french term for tiny green beans or regular green beans (I find the haricots verts at Trader Joe's)
Cut the tiny red potatoes in half - or cut the larger potatoes into bite size pieces - are you feeling a "tiny" vibe in this recipe?
Once the water has boiled, add a large pinch of salt, place the beans in the pan and boil them for 3-4 minutes or until they are just tender - you'll use the water again for the potatoes, so grab some tongs or a large spoon
While the beans are boiling, put some ice cubes and cold water into a large bowl
When the beans are just tender, turn off the heat, and use the tongs or spoon to fish the beans out of the water and transfer them to the bowl of ice water - this technique is called blanching. The quick boil creates a nice crisp texture to the vegetables and the ice water quickly stops the cooking. The technique can be used with almost any vegetable
Bring the water back to a boil and add the potatoes - cook until just tender - about 5-7 minutes. (reload the large bowl with ice water while they are cooking)
When the potatoes are done (use a fork to test - they should be firm, but not hard) - fish them out and place into the bowl of ice water and let cool