Prepare Hard-Boiled Eggs: Place the eggs in a saucepan, cover with cold water, bring to a gentle boil for one minute, remove from heat, cover, and let sit for 10 minutes. Transfer to ice water before peeling.

Cook Potatoes: Halve the new potatoes, place in a large pot with salted water, boil for about 12 minutes. Add green beans and cook for an additional 2-3 minutes. Drain and transfer to ice bath.

Make Vinaigrette: In a clean jar, combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, and chopped black olives. Add salt and pepper to taste. Shake vigorously.

Assemble Salad: In a serving bowl, combine fresh herbs with half of the vinaigrette. Fold in cooled potatoes and green beans, adding olives. Slice hard-boiled eggs and lay on top, drizzling remaining vinaigrette over.