Preparation

• Make the hard-boiled eggs. Add eggs to a saucepan. Cover with water by 1 inch and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully remove eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into quarters.
• Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tablespoon of salt and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer for about 12 minutes until tender but not completely cooked. Add the green beans and continue to boil for another 2-3 minutes until the beans are crisp and you can easily poke a knife into the potatoes. Drain immediately into a colander and transfer into a large bowl of ice-cold water.
• Make the vinaigrette. In a jar, combine the olive oil, lemon juice, vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt, and black pepper. Shake well to combine.
• In a serving bowl, add the herbs and mix with about half the vinaigrette. Add the cooked potatoes, green beans, and olives, and toss to combine. Top with egg quarters and drizzle the remaining dressing over top. Season to taste, if needed.