Start by placing the eggs in a saucepan and covering them with cold water. Bring to a boil, then simmer for 1 minute. Let sit covered for 10 minutes, then cool in an ice bath and quarter the eggs.

Halve or quarter the new potatoes. In a large pot, boil salted water and cook the potatoes for approximately 12 minutes or until fork-tender. Drain and cool slightly.

When the potatoes have a couple of minutes left, add trimmed green beans to the boiling water. Cook for 2-3 minutes until bright green and tender-crisp. Drain and cool in an ice bath.

In a jar, combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, and dry-cured olives. Season to taste and shake well to emulsify.

In a mixing bowl, combine fresh herbs with half of the vinaigrette. Fold in cooled potatoes and green beans gently.

Arrange quartered hard-boiled eggs on top of the salad. Drizzle with remaining vinaigrette and refrigerate for at least 1 hour.

Before serving, gently toss the salad to revive the flavors. Enjoy!