Start by placing eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium heat, then allow it to simmer for 1 minute. After this, remove the pan from heat, cover it, and let the eggs sit for 10 minutes. Once cooled, transfer them to an ice bath to stop the cooking process before quartering.

While the eggs are cooling, prepare your new potatoes by halving or quartering them for even cooking. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Carefully add the potatoes and cook for about 12 minutes, or until they are tender when pierced with a fork.

With the potatoes nearly cooked, wash and trim your green beans, then add them directly to the pot with the boiling potatoes. Let them cook together for an additional 2-3 minutes, or just until the beans turn bright green and tender-crisp.

Once the potatoes and green beans are cooked, remove the pot from heat and carefully drain them in a colander. Immediately plunge the vegetables into a bowl filled with ice water.

In a clean jar with a lid, combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, dry-cured olives, salt, and freshly ground black pepper. Secure the lid tightly and shake vigorously until all ingredients are well blended.

In a large mixing bowl, combine a handful of fresh herbs with half of the prepared vinaigrette. Gently fold in the cooled potatoes and green beans.

Once the salad is combined, slice the hard-boiled eggs and arrange them on top of the salad. Drizzle with the remaining vinaigrette, then cover the bowl and refrigerate the salad for at least 1 hour, or overnight.

When ready to serve, gently toss the salad to redistribute the flavors. The French-Style Potato and Green Bean Salad can be enjoyed either at room temperature or chilled.