I come from a generation of unsophisticated British males for whom the word 'salad' is an anathema recalling school day servings of wilted lettuce and unripe tomatoes. Consequently I have always believed that the best salads are the ones that contain the fewest actual saladings and the most carbs and protein. Your 'Lyonnaise' is a fine example featuring good things such as egg, bacon and fried bread croutons alongside the obligatory leaves. In high summer I concede that it is a good idea not to over exert oneself in the kitchen and to knock up dishes that can be enjoyed en famille outdoors. To this end a classic 'Salade Niçoise' is an effective way of feeding people without inducing flashbacks to the bad old days.
In her seminal 'French Provincial Cooking'  the doyenne of food writers Elizabeth David averred that a vrai Salade Niçoise should be 'a rough country salad, rather than a fussy chef's concoction'; which is a promising start. Her core ingredients are a bed of lettuce, halved hard-boiled eggs, quartered tomatoes, anchovy fillets, black olives and capers which should be dressed with an amalgamation of fruity olive oil, tarragon vinegar, salt, pepper and a crushed clove of garlic. Her list of suggested additions (rather dated by the first) includes: 'Tunny fish, cooked French beans, raw, sliced, red peppers, beetroot, potatoes and artichoke hearts.' With the possible exception of the beetroot I tend adopt a maximalist approach and bung everything in, in generous quantities. Small, waxy Charlotte potatoes hold their shape well and provide welcome ballast. The finished article looks surprisingly appetising served in a large, shallow bowl or bowls that can be passed around as people serve themselves. It requires little accompaniment save, perhaps, some bread for mopping up juices and, of course, a glass or two of rosé. This month's Bellet: Domaine de la Source Rosé 2015 might be appropriate unless (heaven forfend) we're inundated with guests in which case I'll serve something much more pedestrian.