In a covered medium saucepan cook potatoes and green beans in enough boiling water to cover for 5 to 8 minutes or until tender; drain. Immediately transfer to a bowl of ice water to stop cooking; drain again.
For vinaigrette, in a screw-top jar combine vinegar, oil, tarragon, honey, salt, and pepper. Cover and shake well.
In a large bowl combine potatoes, green beans, lettuce, eggs, cucumber, olives, radishes, and shallot. Add vinaigrette; toss gently to coat.