Begin by placing your eggs in a pot and covering them with cold water. Bring the water to a rolling boil over medium-high heat, then reduce to a simmer for 1 minute. Cover the pot and remove it from heat, allowing the eggs to sit in the hot water for 10 minutes. Cool them under cold running water, then peel and quarter for garnishing.

While the eggs are resting, prepare the new potatoes by halving or quartering them. Bring salted water to a boil in a large pot, then add the potatoes and cook for approximately 12 minutes until tender.

When the potatoes are close to being tender, add the trimmed green beans to the pot. Allow them to cook together for 2-3 minutes until the green beans are bright and tender-crisp.

Carefully drain the vegetables in a colander. Immediately transfer them to a bowl filled with ice water to halt cooking and preserve their color and texture.

In a jar, combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, olives, salt, and pepper. Secure the lid and shake until emulsified.

In a large bowl, mix half of the vinaigrette with chopped fresh herbs. Fold in the cooled potatoes and green beans, tossing until well coated in the vinaigrette.

Garnish with quartered hard-boiled eggs and drizzle with remaining vinaigrette. Cover and refrigerate for at least 1 hour before serving.