Add eggs to a saucepan, cover with water by 1 inch, and bring to a rapid boil. Boil for 1 minute, remove from heat, cover, and let rest for 10 minutes. Remove eggs from water, rinse under cold water, peel under running cool water, and slice into quarters.

Slice small potatoes in half or quarters if larger. Place 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 the potatoes are tender but not completely cooked.

Add green beans and continue to boil for another 2-3 minutes until beans are crisp. Drain immediately into a colander and transfer to ice-cold water to stop cooking.

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 of the vinaigrette. Add the cooked potatoes, green beans, and olives, and toss to combine. Top with egg quarters and drizzle remaining dressing over the top. Season to taste if needed.