Prepare Hard-Boiled Eggs: Place two eggs in a saucepan, covering them with water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Cool under running water, peel, and set aside.

Cook Potatoes: Halve or quarter 2 lbs of new potatoes. In a large pot, bring salted water to a boil and add potatoes. Cook for about 12 minutes until tender but firm.

Add Green Beans: Once the potatoes are nearly done, add 1 lb of trimmed green beans to the pot. Cook for an additional 2-3 minutes until bright green and al dente.

Ice Bath: Drain the potatoes and green beans and transfer them to a bowl filled with ice water. Let sit for about 5 minutes before draining again and patting dry.

Make Vinaigrette: In a jar, combine 1/3 cup olive oil, 2 tbsp lemon juice, 2 tbsp vinegar, 2 minced garlic cloves, 2 tsp mustard, 1 tbsp capers, olives, and seasoning. Shake well.

Combine Salad: In a large bowl, toss flat parsley and chives with half of the vinaigrette. Add potatoes and green beans, mixing gently. Quarter the hard-boiled eggs and place on top, drizzling with remaining vinaigrette.