Boil the Potatoes: Place medium-sized potatoes in a pot of salted water with a bay leaf and thyme. Cook until they are tender, about 30 minutes.

Prepare the Vinaigrette: In a bowl, mix garlic, anchovy, capers, Dijon mustard, white wine vinegar, and extra virgin olive oil. Whisk until combined.

Slice the Potatoes: Once the potatoes are cooled, peel and slice them. Season lightly with salt and toss gently with half of the vinaigrette.

Cook the Beans: In a separate pot, bring salted water to a boil and cook the French beans until they are firm-tender, about 4-5 minutes.

Boil the Eggs: Bring a small pot of water to a boil and carefully add the large eggs. Boil for 8-9 minutes, then cool in ice water, peel, and halve them.

Assemble the Salad: On a platter, combine the dressed potatoes and French beans, and top with the egg halves, fresh herbs, and optional anchovies.

Serve the Arugula: Dress the arugula with the reserved vinaigrette, setting it aside to serve separately.