Hard-Boil the Eggs. Place eggs in a saucepan and cover with cold water. Bring to a boil, simmer for 1 minute, then let sit covered for 10 minutes before cooling in cold water.

Prepare the Potatoes. Wash and halve or quarter potatoes. Boil salted water and cook potatoes for about 12 minutes until tender. Drain and let cool slightly.

Cook the Green Beans. Add trimmed green beans to the pot with potatoes for the last 2-3 minutes of cooking. Drain once bright green and tender-crisp.

Ice Bath for Vegetables. Transfer drained vegetables to an ice bath to stop cooking. Let sit for about 5 minutes before draining again.

Make the Vinaigrette. Combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, capers, and olives in a jar. Season to taste and shake well.

Combine the Salad. Toss fresh herbs with half of the vinaigrette, then gently fold in cooled potatoes and green beans.

Garnish the Salad. Arrange quartered eggs on top, drizzle remaining vinaigrette over, and chill in the refrigerator for at least 1 hour before serving.

Serve and Enjoy. Toss salad gently before serving. Enjoy at room temperature or chilled.