Fill a pot with cold water, carefully add the eggs, and bring to a boil over medium-high heat. Simmer gently for 1 minute, then cover and let sit for 10 minutes. Cool under cold running water, then peel and quarter.

Prepare your new potatoes by halving or quartering them. In a large pot, bring salted water to a boil over high heat, then add the potatoes. Cook for about 12 minutes until tender yet firm.

Add the trimmed green beans to the pot with the potatoes and cook for an additional 2–3 minutes until vibrant and tender.

Drain potatoes and green beans in a colander, then transfer to a bowl filled with ice water to stop cooking. Let cool for 5–10 minutes, then drain again.

In a jar, combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, and olives. Shake until emulsified.

In a large bowl, toss cooled potatoes and green beans with fresh herbs and half of the vinaigrette. Fold gently to coat.

Arrange the salad in a serving bowl, top with quartered hard-boiled eggs, and drizzle the remaining vinaigrette. Chill in the refrigerator for at least 1 hour before serving.