Hard-Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat. Cover and let sit for 10 minutes, then transfer to ice water to cool before peeling.

Cook the Potatoes: Halve large new potatoes. Place in salted water and boil for about 12 minutes until tender. Drain and set aside to cool slightly.

Add the Green Beans: Return pot to heat, add chopped green beans to boiling water. Cook for 2-3 minutes until tender-crisp. Drain and place in ice water to preserve color.

Make the Vinaigrette: In a jar or bowl, combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, and capers. Shake until emulsified.

Assemble the Salad: In a large bowl, combine fresh herbs with half the vinaigrette. Fold in cooled potatoes, green beans, and black olives. Top with quartered eggs and drizzle with remaining vinaigrette.