Clean the green beans, break into short pieces and cook in salted water for 8-10 minutes, then drain in a sieve. Collect 100 ml of boiled bean water. In the meantime, drain the tomatoes and cut them into strips, collecting 2 tablespoons of tomato oil. Finely chop the rosemary and cut the bacon into thin strips. Fry the bacon with chopped rosemary in olive oil and tomato oil. Pour in the vinegar and bean water, mix in the tomato strips. Turn the potatoes and beans while they are still hot and let them steep until they are just lukewarm. Then drain through a sieve and collect the vinaigrette. Serve the potato salad with the olives.
Whisk the vinaigrette with the egg yolk and heat, but do not let it boil. Beat with a whisk until the sauce thickens, season with salt and pepper and spread it over the salad, tablespoon by spoon, and let it steep for at least 3 hours.
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