Paradis salad of tomatoes and bean pods

Put the beans and eggs to boil. Meanwhile, put the tomatoes in boiling water for a few seconds, then take them out and carefully peel them off. After boiling water, the skin departs effortlessly. Cut the tomatoes and parsley, put them in a salad bowl. Drain the beans, let cool. To make the boiled eggs also cool down faster, put them under cold water. While the remaining ingredients cool down, prepare the sauce. Sour cream should be heated in a water bath, add vinegar to it, mix, then add mustard and olive oil, stir again, add salt and pepper to taste. Hold the resulting sauce in a water bath until it thickens, stirring constantly, and then put it in the refrigerator for a few minutes. While it cools down there, go back to the already cooled beans and eggs. If the beans are whole, it needs to be cut into two or three parts, but, to be honest, I was too lazy, I buy already chopped freshly frozen. Peel the eggs, separate the protein from the yolk, in the salad you need two finely chopped yolks. Again, in order not to bother cutting them, I rub the yolks on a fine grater. Add the yolk to the salad, mix everything, get the sauce out of the refrigerator, pour it over the salad and mix well again. Salad Paradis is ready, bon appetit!