Fill a medium saucepan with water, bring it to a boil, add eggs, boil for 1 minute, then cover and remove from heat. Let sit for 10 minutes before cooling.

Halve or quarter new potatoes and fill a large pot with salted water. Boil, add potatoes, cook for 12 minutes, then add green beans and cook for 2-3 more minutes. Drain and cool.

Combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, chopped capers, olives, and salt in a jar. Tighten lid and shake until emulsified.

In a large bowl, combine fresh herbs and half the vinaigrette. Toss, then add cooled potatoes, green beans, and olives, mixing well.

Arrange quartered eggs on top, drizzle with remaining vinaigrette, and let rest at room temperature or refrigerate for an hour before serving.