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, then remove from heat. Cover and let rest for 10 minutes. Rinse under cold water, then peel and slice into quarters.

Slice the small potatoes in half or quarters if larger. Place them in a large pot, cover by 1 inch with water, add 1 tbsp 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. Drain and transfer to a large bowl of ice-cold water.

Make the vinaigrette. In a jar, combine 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 remaining dressing over top. Season to taste if needed.