In a saucepan, place the eggs and cover them with water. Bring to a boil over medium heat, then remove from heat and cover. Let sit for 10 minutes. Cool in cold water, then peel and quarter.

Wash the new potatoes and halve or quarter them. In a large pot, bring salted water to a boil. Add potatoes and cook for about 12 minutes until fork-tender.

When the potatoes are nearly tender, add trimmed green beans and cook for an additional 2-3 minutes until bright green and crisp.

Drain potatoes and green beans, then plunge them into ice water to stop cooking and preserve color.

In a mason jar, combine olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, black olives, and season with salt and black pepper. Shake well.

In a large bowl, mix parsley and chives with half of the vinaigrette. Add the drained potatoes, green beans, and olives. Toss gently and top with quartered eggs.

Drizzle remaining vinaigrette over salad. Taste and adjust seasoning if needed. Let sit for 15-30 minutes before serving.