Boil Eggs: Begin by placing eggs in a saucepan, covering them with water. Bring to a boil for 1 minute, then turn off the heat, cover, and let them sit for 10 minutes.

Cool Eggs: Transfer the eggs to a bowl of cold water to halt the cooking process. Once they are cool enough to handle, peel the shells and cut them into quarters.

Cook Potatoes: Halve or quarter the new potatoes, then place them in a pot of salted boiling water. Cook for about 12 minutes or until they are fork-tender.

Add Green Beans: Gently add the trimmed green beans to the pot with the boiling potatoes. Let them cook together for an additional 2-3 minutes, then drain the mixture.

Ice Bath: Quickly plunge the drained potatoes and green beans into an ice-water bath to lock in their vibrant colors.

Make Vinaigrette: In a jar, combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, capers, olives, salt, and pepper. Shake until well blended.

Combine Ingredients: In a large mixing bowl, add the fresh herbs and half of the vinaigrette. Toss gently before folding in the cooled potatoes, green beans, and olives.

Finish Salad: Arrange the quartered eggs on top of the salad and drizzle with the remaining vinaigrette.

Rest and Serve: Allow the salad to sit for at least an hour for the flavors to meld beautifully.