Prepare Hard-Boiled Eggs: Start by placing eggs in a pot and cover them with cold water. Bring to a rolling boil, turn off the heat, cover, and let sit for 10 minutes. Transfer to cool under running water.

Cook Potatoes: In a large pot, add new potatoes and cover with salted water. Bring to a boil and cook for approximately 12 minutes, or until tender but firm.

Add Green Beans: Stir in trimmed green beans into the pot with potatoes and boil for an additional 2-3 minutes.

Ice Bath: Transfer the cooked potatoes and green beans to a bowl filled with ice water to stop the cooking process. Let them sit for about 5 minutes before draining.

Make Vinaigrette: In a jar, combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, capers, black olives, salt, and pepper. Seal and shake until mixed.

Assemble Salad: In a serving bowl, add fresh parsley and chives along with a few spoonfuls of vinaigrette. Mix in potatoes and green beans, and top with quartered hard-boiled eggs.

Allow to Marinate: Let the salad sit for at least 30 minutes at room temperature or refrigerate for a few hours to meld flavors.

Serve: Serve at room temperature with grilled meats or as a standalone dish. Enjoy!