Step 1: Prepare Hard-Boiled Eggs by placing them in a saucepan, covering with cold water, bringing to a boil, turning off heat and letting sit for 10 minutes before cooling in an ice bath.

Step 2: Cook Potatoes by halving 2 lbs of new potatoes and boiling in salted water for 12 minutes. Add 1 lb of green beans and cook for an additional 2-3 minutes, then drain and plunge into ice water.

Step 3: Make Vinaigrette by combining 1/3 cup olive oil, 2 tbsp lemon juice, 2 tbsp vinegar, 2 minced garlic cloves, 2 tsp mustard, 1 tbsp capers, salt, and pepper in a jar or bowl and whisking until emulsified.

Step 4: Assemble Salad by mixing parsley and chives with half of the vinaigrette, adding cooled potatoes and green beans, mixing well, and garnishing with quartered hard-boiled eggs and remaining vinaigrette.