Start by placing the eggs in a saucepan, covering them with water. Bring to a boil for 1 minute, then cover and let them rest for 10 minutes. Cool the eggs under cold running water, then peel and quarter them.

Halve the new potatoes and cover them with salted water in a pot. Boil them for about 12 minutes; then add the green beans and cook for an additional 2-3 minutes until they are crisp-tender. Drain and shock the green beans and potatoes in ice-cold water to stop the cooking process.

In a jar, combine the extra virgin olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, capers, chopped black olives, salt, and pepper. Shake vigorously until everything is mixed thoroughly and emulsified.

In a serving bowl, toss the fresh parsley and chives with half of the vinaigrette. Gently fold in the cooled potatoes and green beans, then top the salad with the quartered hard-boiled eggs. Drizzle with the remaining vinaigrette and give it one last gentle toss.