Prepare the Hard-Boiled Eggs: Start by placing your eggs in a saucepan and covering them with cold water. Bring the water to a rapid boil over medium-high heat, then immediately remove from the heat and cover the pot. Allow the eggs to sit undisturbed for 10 minutes. Rinse them under cold running water to cool completely before peeling.

Cook the Potatoes: While the eggs are cooling, wash and halve or quarter your new potatoes, ensuring they’re cut to similar sizes for even cooking. Bring a pot of salted water to a boil, then carefully add the potatoes. Cook for about 12 minutes or until fork-tender but not mushy.

Add Green Beans: Once the potatoes are almost done, add the trimmed and cut green beans to the pot. Let them cook together for an additional 2-3 minutes until the beans are bright green and slightly crisp-tender.

Ice Bath: Immediately transfer the potatoes and green beans to a large bowl filled with ice water to halt the cooking process. Allow them to cool for about 5 minutes, stirring occasionally, before draining well.

Make the Vinaigrette: In a clean jar, combine extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, capers, and black olives. Secure the lid and shake vigorously until well combined.

Assemble Salad: In a large serving bowl, toss together the freshly chopped herbs—flat parsley and chives—with half of your homemade vinaigrette. Add the cooled potatoes and green beans, mixing gently to coat. Arrange the hard-boiled eggs on top and drizzle with remaining vinaigrette.